Pumpkin, Pecan and Date Muffins
Description
These are from Kyla – her Mom has some really great recipes!
Ingredients
Dry
1 1/2 c. spelt flour AND 2/3 c. brown sugar
2 t. baking powder
1/2 t. EACH salt AND cinnamon
1/4 t. EACH allspice, ground ginger AND cloves
1/2 c. chopped dates (6 to 8 Medjool dates)
Wet
1 c. canned pumpkin (use the rest of the can for pancakes!)
1/2 c. milk AND 1/3 c. canola oil
1 egg
1/2 to 3/4 c. chopped pecans
pecan halves for garnish
Instructions
Preheat the oven to 375 and spray a 12 cup muffin tin. In a large bowl, whisk together the dry ingredients, then toss in the dates, making sure to break them up. The flour and such will coat them and help to keep them distributed evenly in your muffins.
In a small bowl, whisk together the 4 wet ingredients, add them to the dry mixture and stir until just combined. Fold in the pecans and pour the batter evenly into the 12 muffin cups – feel free to decorate the tops with more pecans.
Bake for 15 to 18 minutes until the tops spring back to a light touch and allow them to rest in the pan for a few minutes before turning them out onto a rack to cool.
As Kyla mentions, these would also be great as mini muffins – update! – this recipe makes a perfect 4 dozen minis, I suggest sprinkling on some demerara sugar as a topping, and I baked them for 12 minutes at 350 – enjoy!
- Category: Muffins, Pumpkin, Pecan
