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| Pumpkin, Walnut and Date Muffins make a perfect snack |
A perfect muffin for the fall/winter season. Filled with dates and walnuts, this recipe makes a perfect snack for the kids’ lunches.
Makes 12
1 3/4 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup chopped walnuts
3/4 cups chopped dates
3/4 cup-canned solid packed pumpkin
1/2 cup vegetable oil
1/3 cup molasses
1/3 cup milk
1 egg
Topping:
1/4 cup brown sugar, packed
1/4 cup all-purpose flour
1/4 chopped walnuts
3 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Preheat oven at 350° F. Line a muffin tin with paper muffin cups.
In a medium bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, allspice, salt, walnuts and dates. In a large bowl combine pumpkin, vegetable oil, molasses, milk and egg. Add in the flour mixture and stir until all is combined. Do not overmix.
Spoon into the muffin cups and bake 20 minutes or until cooked.
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