Pumpkins muffins with dates

Where do your favorite recipes come from?  Many sources, naturally.   A muffin recipe that been prepared an infinite number of times (and now by the next generation) came from a nursery school.  The original pumpkin recipe that you see below came from my son's nursery school in 1979!  Oil-stained and barely legible, but always delicious. It appears that in 2002, I added some additional spices and made an adjustment for a double recipe.  Just recently, I mistakenly added allspice that I thought was ground cloves and enhanced the recipe again!  Also, I decided to try chopped dates instead of the usual raisins.  Do try the newest version!  We need to stay in our autumn harvest theme, even if we use canned pumpkin!

Original muffin recipe from 1979.

Pumpkin muffins with dates

Dry ingredients:

1 ½ cup AP four

2 teaspoons baking powder

½ cup sugar

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

½ teaspoon allspice

¼ teaspoon ground cloves

Wet ingredients:

½ cup canned pumpkin

¼ cup canola oil

1 egg

½ cup chopped dates

Directions

1.       Prepare the muffin tin, either with baking spray or paper muffin cups.

2.       Set the oven at 400 degrees Fahrenheit.

3.       Blend all dry ingredients in a mixing bowl.

4.       Make a well in the middle of the dry ingredients.

5.       Pour the wet ingredients into the well.

6.       Fold together the dry and wet ingredients, without mixing too forcefully or thoroughly.

7.       Gently blend in the chopped dates.

8.       Put the batter equally into the 12 muffin cups.

9.       Bake for 18-20 minutes, or until done

With a warm beverage, this is a comforting treat!  (Try hot apple cinnamon tea, or hot chocolate!)

Tips:

·         Makes 12 2 ½ inch muffins.

·         Or bake in an 8 or 9 inch cake pan, greased or sprayed with baking oil.·        

·         Try ¾ cup whole wheat flour and ¾ cup AP flour for a better whole grain experience. 2/3 – 1/3 ratio works well also.

·         Leftover steamed or baked winter squash works well in this recipe. (Butternut, Acorn, Kabacha, etc. Sweet Dumpling squash from the winter farmer’s market has been my favorite this year. Very sweet.)