Orange-Date Pumpkin Muffins

Orange-Date Pumpkin Muffins

10 Reviews
From: EatingWell Magazine Holiday Issue 1996

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

Ingredients 12 servings

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Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large seedless orange, scrubbed and cut into 8 sections (peel left on)
  • 1 large egg
  • 1 large egg white
  • 2/3 cup canned unseasoned pumpkin puree
  • 1/2 cup packed light brown sugar or 1/4 cup Splenda Sugar Blend for Baking (see Tip)
  • 1/4 cup honey
  • 3 tablespoons canola oil
  • 3/4 cup chopped pitted dates
  • 3 tablespoons chopped walnuts, or pecans


  • Active

  • Ready In

  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.
  • Equipment: Muffin tin with 12 (1/2-cup) cups
  • Tip: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 226 calories; 6 g fat(0 g sat); 3 g fiber; 42 g carbohydrates; 5 g protein; 41 mcg folate; 16 mg cholesterol; 22 g sugars; 0 g added sugars; 2178 IU vitamin A; 9 mg vitamin C; 74 mg calcium; 1 mg iron; 283 mg sodium; 207 mg potassium
  • Nutrition Bonus: Vitamin A (44% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 fat

Reviews 10

September 22, 2016
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By: Mariacooks
OMG ... These were delicious .... Follow the recipe did not change anything .... Love Love them ... Had to eat them warm .... The orange taste was so good with a hit of pumpkin and date .. Crumb walnuts on top perfect....not to sweet ...
February 21, 2015
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By: EatingWell User
So Delicious! I made these muffins with the changes that other reviews suggestedGÇô I didn't add the brown sugar, I zested the orange and omitted the bitter pith, and I used a whole can of pumpkin instead of 2/3 cup. I also added an extra 1/4 tsp cinnamon. They turned out super moist and fluffy and delicious. I might add an additional 1/4 cup of honey in addition to the 1/4 cup already listed to make up for the omission of the brown sugar, because they could stand to be a tad sweeter. This recipe also makes 12 heaping/large muffins, or 14-16 medium sized.
November 17, 2013
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By: EatingWell User
Wonderful! Excellent recipe! I found that using the whole orange gave them a hint of bitterness, so the next time I make them I will use the zest then discard the bitter pith and throw the rest of the orange in the food processer. I also found the orange a little overpowering and would double the recipe and use 1 orange. Following the recipe, they are ORANGE date pumpkin muffins. I was looking for PUMPKIN orange date muffins. I doubled the recipe, added extra pumpkin (2 c.) because I wanted to finish a can of pumpkin. Excellent recipe!
October 09, 2013
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By: EatingWell User
These were very tasty, although I might try a bit more pumpkin and a bit less orange next time, as the orange flavor was very pronounced. I tossed the dates into the food processor along with everything else just to be lazy, and that worked out just fine. I also used all whole wheat flour and only used the honey without the extra sugar, and they were perfectly sweet. I really don't know why they feel the need to include so much sugar in a recipe in what is supposed to be a healthy magazine, especially with the inclusion of dates to make things even sweeter. Anyway, if you don't need your muffins to taste like cupcakes, I would definitely recommend leaving out the extra sugar, as they are quite good without it.
November 13, 2012
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By: EatingWell User
Wonderful Muffins I made this with freshly roasted pumpkin. It turned out amazingly well. I've never pureed a whole orange before, with the peel, but it really worked! It gives such good flavour. The muffins turned out very moist and delicious. I brought them into work and everyone loved them. The dates are a nice sweet touch. I wouldn't change anything. Pros: Healthy, great taste, very moist Cons: none!
October 22, 2012
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By: sproach05
Very tasty Great muffins! I didn't have any trouble with not have enough liquid - I'm sure the size of the orange makes a difference. I didn't have dates so I used figs. Would definitely make these again.
September 09, 2012
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By: EatingWell User
Delicious! Made these today for the first time. They're fantastic! I did not have problems with not enough liquid. I used 2 small oranges since I didn't have 1 large one. Maybe I ended up with some extra liquid there? The flavor is wonderful, perfect for Fall! I am going to experiment with reducing the sugar a bit next time.
February 06, 2012
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By: EatingWell User
sweet and guilt-free This was my first attempt at making muffins and was surprised at how easy this recipe was. I used a 1/2 cup honey and completely omitted the additional sugar it called for and used all whole wheat flour instead of white. I love em and so does my bf, and they are still fluffy and sweet.
January 06, 2012
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By: EatingWell User
Not enough liquid These are tasty muffins, with a good mix of flavors. However, they really don't have enough liquid in the batter. I'd add about 1/4 - 1/3 c water, oj, or milk (soy, rice, coconut, etc) to the mix. Also, just use a mixer. You can mix it together quite a bit faster, without it getting tough from overbeating...