Orange-Date Pumpkin Muffins

Home Recipes Orange-Date Pumpkin Muffins

American

Breakfast

Baked Goods-quick breads & muffins

30m Prep Time

45m Cook Time

Description

A whole orange pulverized in the food processor infuses these nutrient-rich muffins with vibrant citrus flavor and immune-supporting vitamin C. Combined with antioxidant-rich pumpkin and naturally sweet dates, these moist, heart-healthy muffins deliver both exceptional taste and nutritional benefits in every bite.

Ingredients

1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 large seedless orange , scrubbed and cut into 8 sections (peel left on)
1 large egg
1 large egg white
⅓ cup canned unseasoned pumpkin puree
½ cup packed light brown sugar
¼ cup honey
3 tablespoons canola oil
¾ cup chopped pitted dates
3 tablespoons chopped walnuts or pecans

Instructions

STEP 1

Preheat oven to 400°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.

STEP 2

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.

STEP 3

Puree orange sections in a food processor. Add egg, egg white, pumpkin, sugar (or Splenda), honey and oil; process until mixed. Make a well in the center of the dry ingredients; add the wet ingredients and dates, and stir with a rubber spatula until just combined. Scoop the batter into the prepared pan and sprinkle with nuts.

STEP 4

Bake the muffins until the tops spring back when touched lightly, 18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Calories

226kcal

Fat

Saturated Fat

Monounsaturated Fat

Cholesterol

16mg

Sodium

283mg

Carbohydrates

42g

Dietary Fiber

Added Sugars

15g

Total Sugars

22g

Protein

Potassium

207mg

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