These nutritious and delicious muffins freeze beautifully, making them perfect for a large batch. Enjoy some fresh and freeze the rest to warm for a quick midweek breakfast.
Ingredients
- 4 large eggs
- 1½ cups (375 ml) packed golden brown sugar
- 14 oz (398 ml) can pumpkin
- 1½ cups (375 ml) unsweetened applesauce
- 2 tsp (10 ml) pure vanilla extract
- 2 cups (500 ml) whole wheat flour
- 1 cup (250 ml) all-purpose flour
- 2 tsp (10 ml) ground cinnamon
- 1 tsp (5 ml) ground ginger
- 2 tsp (10 ml) baking soda
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) salt
- 1 cup (250 ml) chopped dates
- 1 cup (250 ml) chopped walnuts or pecan pieces
- vegetable oil spray
How to Make It
- Preheat the oven to 375°F (190°C). Whisk the eggs, brown sugar, pumpkin, applesauce and vanilla in a large bowl until the mixture is smooth. In a second bowl, mix together the whole wheat and all purpose flours with the cinnamon, ginger, baking soda, baking powder and salt using a whisk. Stir the dates and nuts into the dry mixture. Add the dry ingredients to the wet and mix until just combined.
- Spray two 12-cup nonstick muffin pans lightly with vegetable oil. Spoon the batter evenly into the cups. Bake the muffins for 18 to 20 minutes. Cool in the pans for 15 minutes. Carefully remove the muffins from the pan (and enjoy some while they’re still warm). Freeze leftover muffins in an airtight container after they have cooled to room temperature. To reheat, thaw at room temperature overnight and then warm for a few minutes in a 200°F (95°C) oven.
