Monday Muffin!

Looking for a new muffin for this week? Baking for me is always peaceful and a success for the family to enjoy a snack whenever they need to grab something quick. These muffins are filled with pumpkin puree and dates! Yes, dates are the perfect addition to add a slight hint of sweet and caramel flavour to these muffins. A few pumpkin seeds sprinkled on top before baking lets you know what you're getting into. 

Morning Pumpkin Date Muffin

Need something to grab in the morning for your busy day ahead? These muffins are big and packed with pumpkin and dates to keep you going until lunch time. Kids will enjoy these after school with a glass of milk to get homework done before dinner.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 12

1 cup (250 mL) wheat bran

1 cup (250 mL) whole wheat flour

1 cup (250 mL) all purpose flour

1 1/2 tsp (7 mL) baking soda

1 tsp (5 mL) baking powder

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) ground nutmeg 

1/4 tsp (1 mL) salt

1 cup (250 mL) chopped pitted Medjool dates

1 can (14 oz/398 mL) pure pumpkin puree

3/4 cup (175 mL) packed brown sugar

2 large eggs

1/2 cup (125 mL) plain Balkan style yogurt 

1/2 cup (125 mL) butter, melted

3 tbsp (45 mL) pumpkin seeds

Preheat oven to 375 F (190 C). Grease or line 12 muffins tins; set aside.

In a large bowl, whisk together bran, wheat and all purpose flours, baking soda and powder, cinnamon, nutmeg and salt. Toss dates with 2 tbsp (30 mL) of the flour mixture and set aside.

In another bowl, whisk together pumpkin puree, sugar, eggs, yogurt and butter. Pour over flour mixture and stir together. Stir in flour covered dates. Divide batter among prepared pans and sprinkle tops with pumpkin seeds.

Bake for 20 to 25 minutes or until tester inserted in centre comes out clean. Let cool slightly before enjoying. 

Tip: Let cool completely and wrap each with plastic wrap and store in airtight container in freezer for up to 2 weeks. Wrap and store at room temperature for 4 days.