Autumn is in its cool and colorful glory. Navel oranges and pumpkins are dominating the produce aisles of most local stores. This orange date pumpkin muffin packs all the autumn flavors in one little, healthy sweet treat. These are delicious and taste even better when served warm. It is loaded with wonderful ingredients and is chewy on the outside and fluffy and moist on the inside. This recipe was adapted from The EatingWell Diabetes Cookbook and these fragrant breakfast muffins make a great nutrient-rich autumn treat.
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
3 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large orange, peeled and cut into sections
zest from 1 large orange
2/3 cup pumpkin puree
1/2 cup packed light brown sugar
1/4 cup maple syrup
3 tablespoons oil
3/4 cup pitted dates, chopped
3 tablespoons pecans, chopped
2 tablespoons apple cider vinegar
1. Preheat oven to 400F. Line muffin pan with liners and coat with cooking spray.
2. Whisk apple cider vinegar and 2 teaspoons of baking soda in a bowl and set aside.
3. Whisk flours, 1 teaspoon baking soda, baking powder, orange zest, salt and cinnamon in a large bowl.
4. Puree orange in a food processor.
5. Add apple cider- baking soda mixture, pumpkin puree, sugar, maple syrup and oil to the pureed orange. Process until mixed.
6. Add wet ingredients along with chopped dates to the dry ingredients and stir until just combined.
7. Scoop the batter into the prepared muffin pan and sprinkle top with pecans.
8. Bake for 18-20 minutes or until the tops spring back when touched lightly.
9. Let it cool in the pan for 5minutes.
10. Loosen the edges and turn the muffins onto a wire rack to cool slightly before serving.