Orange-Date Pumpkin Muffins (Printer-Friendly Version) | Eating Well
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Orange-Date Pumpkin Muffins

http://www.eatingwell.com/recipes/orange_date_pumpkin_muffins.html

From EatingWell:  November/December 2011

A whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor.

1 dozen muffins | Active Time: 30 minutes | Total Time: 1 1/4 hours (including cooling time)

Ingredients

Preparation

  1. Preheat oven to 400°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  3. Puree orange sections in a food processor. Add egg, egg white, pumpkin, sugar (or Splenda), honey and oil; process until mixed. Make a well in the center of the dry ingredients; add the wet ingredients and dates, and stir with a rubber spatula until just combined. Scoop the batter into the prepared pan and sprinkle with nuts.
  4. Bake the muffins until the tops spring back when touched lightly, 18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Nutrition

Per serving : 226 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 16 mg Cholesterol; 42 g Carbohydrates; 5 g Protein; 3 g Fiber; 283 mg Sodium; 207 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 fat

Nutrition Note: Per muffin with Splenda: 2 1/2 Carbohydrate Servings, 209 calories, 36 g carbohydrate

Tips & Notes