Delicious Pumpkin Date Muffins
These delicious pumpkin and date muffins are the perfect way to greet Autumn this year… They're so fluffy in texture and are studded with sweet dates.
Ingredients
DRY INGREDIENTS
- 250 g (2 cups) plain flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 30 g (¼ cup) soft brown sugar (add more if you like your muffins extra sweet)
Wet Ingredients
- 280 g (1 cup) mashed pumpkin (or canned pumpkin)
- 1 egg
- 60 ml (¼ cup) flavourless oil (e.g. sunflower, rice bran etc.)
- ½ cup buttermilk*
- 50 g (½ cup) dates, roughly chopped
Instructions
- Grease a 12 hole muffin tin and preheat the oven to 220C (430F).
- Sift all the dry ingredients, except the brown sugar into a medium size bowl. Add the brown sugar and whisk well to combine.
- Combine all the wet ingredients (except the dates) in a small bowl and whisk to combine. Make a well in the dry ingredients and gently fold in the wet ingredients. When nearly combined, add the dates.
- Spoon mixture into the prepared muffin tin. Turn oven down to 190C (375F) and bake muffins for 15-20 minutes or until golden.
Notes
* If you don’t have buttermilk you can make your own by adding ½ tablespoon vinegar to ½ cup milk.
** These muffins are best eaten the day they are made. You can freeze these muffins easily by placing them in an airtight bag or container.