Servings: 16
Ingredients:
3/4 cup brown sugar, packed
1/2 cup butter, room temperature
1/4 cup dark molasses
1 extra large egg, lightly beaten
1 cup canned pumpkin
1/4 cup buttermilk, room temperature
1 3/4 cups unbleached, sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pitted, finely diced dates
1/3 cup chopped walnuts
Cooking Directions:
Cream brown sugar, butter and molasses together in large mixing bowl with electric mixer, about 3 minutes. Add eggs, one at a time, beating 1 minute after each addition. Scrape down bowl as needed. Add pumpkin and buttermilk, beating until smooth.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add dates to dry ingredients, mixing just to coat dates with flour mixture.
Add flour-date mixture and nuts to creamed pumpkin mixture, stirring just until blended (batter will be lumpy).
Spoon batter into muffin cups.
Bake at 350°F for 20 to 22 minutes for standard muffins; about 25 minutes for large muffins, or 18 to 20 minutes for mini-muffins, or until inserted toothpick comes out clean.
Cool 5 minutes in tins on wire rack; remove from tins to rack to cool completely.