This recipe was easy to make and the muffin is very moist and tasty.
The best critics are our grandkids who couldn't get enough of them.
Also a friend who runs a coffee shop tried them recently and now wants the recipe for her shop.
I don't think I've ever heard of anyone yet that doesn't just love these muffins.
I know, when we've got 'em around they don't stay long.
In fact they usually have to be hidden from me, but mind you, I usually stash a couple, so it kinda works out.
1/2 small butternut pumpkin.
Olive oil in a spray bottle.
3 of the citrus fruits.
2/3 c. chopped pitted dates (16 to 18 dates).
2 Tbs. packed brown sugar.
2 Tbs. canola oil.
1 Tbs. pure/organic honey.
1 egg, lightly beaten.
2 egg whites, lightly beaten.
1-1/2 c. semolina flour.
1/2 c. whole-wheat flour.
2 tsp. baking powder.
1 tsp. baking soda.
1/4 tsp. sea salt.
1 tsp. ground cinnamon.
Preheat your oven to 180°C.
Place the pumpkin on a baking sheet and bake for 40 minutes, or until soft.
Allow to cool, cut in half, and scoop out the seeds. (Reserve them for Savory Spiced Pumpkin Seeds if you want)
Scrape 3/4 c. of the cooked pumpkin into a mixing bowl.
Meanwhile, spray a 12-c. capacity, non-stick muffin tin with olive oil and set aside.
Grate the oranges to make 2 tsp. of zest.
Peel the remaining and separate the segments.
Remove all pith (the white stuff).
Cut the outer membrane from the segments.
Chop the segments and add to the cooked pumpkin.
Mix in the zest, dates, brown sugar, oil, honey, and the beaten egg and egg whites.
In a separate mixing bowl, combine the semolina flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon.
Pour the pumpkin mixture into the dry ingredients and mix well.
Pour the batter into the prepared muffin cups, filling them about 2/3 full.
Bake for 30 to 35 minutes, or until the tops of the muffins are golden brown and when a skewer (toothpick) inserted into the center of a muffin comes out clean.
Turn onto a wire rack.
You’ll love these warm or cool.
Makes 12 Servings
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