Description
These soft and caky pumpkin muffins are studded with dates and nuts. They’re perfect alongside coffee or tea for breakfast or an afternoon snack!
Ingredients
Scale
- 1 1/2 cups unbleached all-purpose flour
1 heaping tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon sea salt
1/4 teaspoon baking powder
1/3 cup milk (non-dairy milk works fine)
1 teaspoon vanilla
6 tablespoons unsalted butter
1/2 cup cane sugar
1/2 cup brown sugar
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup chopped walnuts or pecans
1/3 cup chopped dates
Instructions
- Preheat oven to 350 degrees and position baking rack in center of oven. Line a 12-cup muffin tin with liners or grease with butter or cooking spray.
- Whisk together flour, pumpkin pie spice, salt, baking soda and baking powder. Set aside.
- In another small bowl, whisk together milk and vanilla.
- In the bowl or a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together butter and sugar on medium speed until fluffy and lightened in color, about 3-4 minutes.
- Add eggs in one at a time, incorporating well after each addition.
- Reduce mixer speed to low and add in pumpkin puree.
- With mixer speed on low, begin to add flour and milk mixtures. Alternate so that you begin and end with the flour. (So 1/3 flour mixture, 1/2 milk mixture, 1/3 flour mixture, 1/2 milk mixture, 1/3 flour mixture.) Be careful not to overmix…keep your mixer speed low and turn it off once everything is mixed together.
- Fold in the dates and nuts with a spatula.
- Distribute batter between the 12 muffin tins, filling each a little more than 2/3. Bake for 22 minutes and then start checking muffins. You might need to go an extra 3-6 minutes depending on your oven. The muffins are done when a toothpick inserted comes out clean OR when you press lightly on the muffin tops, they spring back.
- Remove to a wire rack to cool completely. Once cooled, if you’d like to freeze these muffins, wrap each individually in plastic wrap and then place in a gallon bag. Muffins will keep well in freezer for a month or two.
Notes
Recipe adapted from the Joy of Cooking.