Side shot of morning date pumpkin muffins on a tray and white round plate.

Morning Pumpkin Date Muffin

Everyday Delicious
Serving Time Icon 35 Min
Serves Number Icon Serves 12

Need something to grab in the morning for your busy day ahead? These muffins are big, buttery, and packed with pumpkin and dates to keep you going until lunch time. Kids will enjoy these after school with a glass of milk to get homework done before dinner.

Prep 15 Min

Cook 20 Min

Ingredients

Method

Step 1

Preheat oven to 375°F (190°C). Grease or line 12 muffins tins; set aside.

 

Step 2

In a large bowl, whisk together bran, wheat and all purpose flours, baking soda and powder, cinnamon, nutmeg and salt. Toss dates with 2 tbsp (30 mL) of the flour mixture and set aside.

 

Step 3

In another bowl, whisk together pumpkin puree, sugar, eggs, yogurt and butter. Pour over flour mixture and stir together. Stir in flour covered dates. Divide batter among prepared pans and sprinkle tops with pumpkin seeds.

 

Step 4

Bake for 20 to 25 minutes or until tester inserted in centre comes out clean. Let cool slightly before enjoying.

Tip

Let cool completely and wrap each with plastic wrap and store in airtight container in freezer for up to 2 weeks. Wrap and store at room temperature for 4 days.

Nutritional Information

Per serving (1 muffin)

Calories 290
Protein 6 g
Carbohydrates 27 g
Fat 11 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 250 mg
Fibre 6 g
Sugars 24 g

Top 5 Nutrients: Manganese 46%DV, Vitamin A 38%DV, Selenium 25%DV, Niacin 20%DV, Magnesium 16%DV.

Savour Ontario Kitchen
Written By

Savour Ontario Kitchen

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