Baked Goods, quick breads & muffins
Orange-Date Pumpkin Muffins
A whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor.
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 or ¼ cup Splenda Sugar Blend for Baking
¼ cup honey
3 tablespoons canola oil
¾ cup chopped pitted dates
3 tablespoons chopped walnuts or pecans
- Preheat oven to 400°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
- 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.
- 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.
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