Pumpkin Date Nut Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
• Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
• Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
• Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

Steps:

• Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with muffin liners.
• Whisk to combine the pumpkin puree and eggs in a large bowl. Whisk in the granulated sugar, brown sugar, oil and milk. Sift in the flour, baking powder, baking soda and salt. Fold until just combined.
• Scoop 1/4 cup of the batter into each muffin cup. Add a scant 1/2 teaspoon of pumpkin spice into each cup and use a toothpick to swirl. Top with a rounded 1 tablespoon of batter and smooth over the top.
• Bake for 5 minutes, then reduce the heat to 350 degrees F. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool completely in the pan, about 1 hour, before serving.

Steps:

• Beat eggs in a large bowl.
• Add pumpkin, oil, applesauce and sugar, and mix well.
• In a separate bowl, mix the dry ingredients together, then add to the wet mixture.
• Add walnuts and mix in evenly.
• Spoon into 18 foil baking cups.
• Bake at 350 F for 25 to 30 minutes.

Steps:

• In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.

Steps:

• Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
• In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
• In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
• Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES. SIFT TOGETHER FLOUR, BAKING SODA AND POWDER, SALT, CINNAMON, CLOVES, AND NUTMEG. CREAM TOGETHER SHORTENING AND SUGAR USING ELECTRIC MIXER. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD PUMPKIN AND WATER. BEAT WELL. ADD DRY INGREDIENTS, STIRRING JUST UNTIL MOISTENED. STIR IN WALNUTS AND CHOPPED DATES POUR INTO MUFFIN PANS LINED WITH PAPER (OR YOU CAN MAKE INTO TWO LOAVES).
• 2. BAKE 30 TO 40 MINUTES OR UNTIL BREAD TEST DONE. COOL ON WIRE RACK 10 MINUTES. REMOVE FROM PANS AND FINISH COOLING ON RACK. MAKES 2 LOAVES OR 12 TO 16 MUFFINS