Recipe information
Yield
Makes 12 muffins
Ingredients
1 stick (1/2 cup) unsalted butter
3/4 cup canned solid-pack pumpkin
1/4 cup well-shaken buttermilk
2 large eggs
3 tablespoons unsulfured molasses
1 teaspoon vanilla
1 cup all-purpose flour
1 cup white whole-wheat flour or all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pitted dates (about 4 ounces)
3/4 cup finely chopped walnuts (about 3 ounces)
Preparation
Step 1
Preheat oven to 400Ā° F. and grease twelve 1/2-cup muffin cups.
Step 2
Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.
