Pumpkin, Walnut And Date Muffin Recipe

Pumpkin, Walnut and Date Muffins

A perfect muffin for the fall/winter season. Filled with dates and walnuts, this recipe makes a perfect snack for the kids’ lunches.

Pumpkin Walnut and Date Muffin 

Makes 12

1 3/4 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup chopped walnuts
3/4 cups chopped dates
3/4 cup-canned solid packed pumpkin
1/2 cup vegetable oil
1/3 cup molasses
1/3 cup milk
1 egg

Topping:

1/4 cup brown sugar, packed
1/4 cup all-purpose flour
1/4 chopped walnuts
3 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Preheat oven at 350° F. Line a muffin tin with paper muffin cups.
In a medium bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, allspice, salt, walnuts and dates. In a large bowl combine pumpkin, vegetable oil, molasses, milk and egg. Add in the flour mixture and stir until all is combined. Do not overmix.


Spoon into the muffin cups and bake 20 minutes or until cooked.


Topping: 

 Combine all ingredients together, and spread evenly on top of each muffin after they come out of the oven.

Tip: Use an ice cream scooper when dividing the batter into muffin cups to get equal proportions.

Looking for another great muffin recipe to try? 

Morning Glory Muffins

Bran Muffins