Pumpkin And Date Muffins Recipe

Perfect with a cuppa or in the kids lunchboxes, these freezer-friendly muffins will be a new family fave.

The ingredient of Pumpkin And Date Muffins Recipe

• 300g kent pumpkin peeled chopped
• 1 cup wholemeal self raising flour
• 2 3 cup self raising flour
• 1 2 cup moist coconut flakes
• 1 2 tsp baking powder
• 1 4 cup coconut sugar
• 1 2 tsp ground allspice
• 1 3 cup vegetable oil
• 2 eggs
• 1 4 cup honey
• 2 3 cup skim milk
• 6 fresh medjool dates pitted finely chopped
• 2 tbsp pepitas

The Instruction of pumpkin and date muffins recipe

• preheat oven to 200c 180c fan forced line a 12 hole 1 3 cup capacity muffin pan with paper cases
• place pumpkin in a microwave safe bowl cover microwave on high 100 for 6 minutes or until tender roughly mash cool for 10 minutes
• combine flours coconut baking powder sugar and allspice in a bowl make a well whisk oil eggs honey and milk in a jug add to our mixture with pumpkin and dates stir until just combined some lumps are okay
• divide mixture among prepared holes sprinkle with pepitas bake for 15 to 20 minutes or until rm to touch stand for 5 minutes cool on a wire rack serve

Nutritions of Pumpkin And Date Muffins Recipe

fatContent: 239 956 calories
saturatedFatContent: 9 4 grams fat
carbohydrateContent: 2 1 grams saturated fat
sugarContent: 33 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 4 6 grams protein
sodiumContent: 36 milligrams cholesterol

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