Pumpkin Date Nut Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

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:

• Put oatmeal into a blender or food processor and blend until it is the texture of coarse flour.
• Combine it with the other dry ingredients (all purpose flour through baking powder) in a large bowl and set aside.
• Combine wet ingredients (egg through water) with a whisk.
• Make a well in the dry ingredients and pour in the wet ingredient mixture, stirring until barely combine.
• Finely chop the almonds, dates, and apricots, and fold into the dough.
• Bake in a greased muffin tin for 20-22 minutes or until a toothpick in the center of the muffin comes out clean.

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:

• 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

Steps:

• In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water.Cover and refrigerate until cold.
• Preheat oven to 350 degrees.
• Line 12 medium muffin cups with paper liners or lightly grease.
• In a large bowl, beat together butter and sugar until creamy.
• Add water,pecans,eggs,baking soda, vanilla, and salt and mix until well blended.
• Add flour and mix until just moistened.
• Fold in cold dates and spoon into prepared muffin pans.
• Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
• Let stand a few minutes before removing from pan.

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.