Pumpkin Oat Muffins With Dates
Pumpkin Oat Muffins With Dates
Ingredients
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1 large egg
- 3/4 cup canned pumpkin
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups coarsely chopped dates
- 1 cup old-fashioned rolled oats
For the Streusel Topping
- 1 1/2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/3 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon rolled oats
Instructions
- 1
Gather the ingredients.
- 2
Preheat the oven to 375 F/190 C/Gas 5. Grease 10 to 12 muffin cups or line with paper liners.
- 3
In a mixing bowl, combine the 1 cup of flour, the 1/2 cup of brown sugar, baking powder, 1 teaspoon cinnamon, salt, ginger, nutmeg, and baking soda. Blend well with a spoon or whisk.
- 4
In another bowl, whisk the egg with the pumpkin, vegetable oil, milk, and vanilla. Blend well.
- 5
Pour the pumpkin mixture into the dry ingredients and stir until blended. Stir in the dates and 1 cup of rolled oats.
- 6
Scoop about 1/4 to 1/3 cup of batter into each muffin cup, filling each about two-thirds full.
- 7
Make the Streusel Topping: In a small bowl combine the 1 1/2 tablespoons of butter, 1/2 teaspoon cinnamon, 1/3 cup of brown sugar, 1 tablespoon of flour, and 1 tablespoon of oats. With a fork, mix until well blended and crumbly.
- 8
Sprinkle the streusel topping evenly over the tops of the muffins.
- 9
Bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
17 min - 10
Remove from the oven and cool for about 5 minutes in the pan. Remove the muffins to a rack to cool.
5 min - 11
Serve warm or cold, plain or with a lightly sweetened honey or maple cream cheese spread or butter.
- 12
Enjoy!
Nutrition
Per serving (based on 12 servings)
