I’ve seen some amazing looking Fall recipes the last couple weeks … Mini Apple Pie Cheesecakes, Pumpkin Cinnamon Rolls, Pumpkin Toffee Cookies w/ Salted Caramel Glaze … Unfortunately, I haven’t had much time in the kitchen to try any new apple, pumpkin, spice deliciousness. So I thought I’d share one of my favorite Fall recipes from last year.
These muffins might not be as stunning as a Cinnamon Sugar Hasselback Sweet Potato (holy moly!), but they’re probably more practical, and more in line with my husband’s weight loss efforts. :P
You could certainly sub in raisins or currants, but I love dates in these.
Typical dry meets wet.
The nice thick batter is a breeze to scoop.
Look at those wacky tops! Bursting with health :)
Maple Pumpkin Date Muffins - adapted from Fitness magazine (no clue what issue)
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 2 eggs, beaten
- 1 cup canned pumpkin (unsweetened)
- 1 cup chopped dates
- 1/4 cup light brown sugar
- 4 tbsp. maple syrup
- 3 tbsp. extra-virgin olive oil
Preheat oven to 425°.
Butter 10 muffin cups. In a large bowl, combine the first seven ingredients. Make a well in the center and set aside. In a small bowl, whisk together the remaining six ingredients. Pour the mixture into the well in the dry ingredients and stir until just moistened.
Scoop the batter into the muffin cups (level scoops). Bake for 10 min., then lower the temperature to 375° and bake for another 10 min. Cool for 5 min., then remove and cool completely on a wire rack.
Yield – 10 muffins