Tuesday night the girls and I had some Pasta e Fagioli that I had in the freezer with some fresh bread (and honey), Wednesday, I roasted a couple of chicken breasts for sandwiches in the car after skating, and last night I tried a quick gnocchi, chickpea and pesto dish – it was good, but not good enough to remember. Tonight Brock is supposed to be coming home and Mom offered to feed the girls and I so I had a bit of time this afternoon to whip up these muffins. They’re from Kyla – her Mom has some really great recipes!
Pumpkin, Pecan and Date Muffins
1 1/2 c. spelt flour
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 (I’m sure you could also substitute pumpkin pie spice if you have it)
1/2 c. chopped dates (6 to 8 Medjool dates)
1 c. canned pumpkin (use the rest of the can for pancakes!)
1/2 c. milk
1/3 c. canola oil
1/2 to 3/4 c. chopped pecans
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