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Photo of Pumpkin, cinnamon and date muffins by WW

Pumpkin, cinnamon and date muffins

6
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
12
Difficulty
Moderate
Terrific for lunches or a morning tea treat, this is a great way to eat more vegies!

Ingredients

White self-raising flour

1 cup(s)

Wholemeal self-raising flour

1 cup(s)

Ground cinnamon

1½ tsp

Brown sugar

⅓ cup(s)

Skim milk

½ cup(s), (125ml)

Vegetable oil

¼ cup(s), (60ml)

Egg(s)

1 medium

Pumpkin

1½ cup(s), (mashed)

Dried dates

½ cup(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line a 12-hole (⅓-cup/80ml capacity) muffin tin with paper cases.
  2. Sift both flours and cinnamon in a large mixing bowl and stir in sugar. Place milk, oil and egg in a small bowl and whisk until combined. Add milk mixture to dry ingredients and stir until just combined (do not over mix). Gently fold in the mashed pumpkin and dates.
  3. Spoon mixture into paper cases. Bake for 18–20 minutes or until cooked when tested with a skewer. Stand muffins in tin for 5 minutes before turning out onto a wire rack to cool. Serve.

Notes

TIP: Store muffins in an airtight container for up to 2 days. Alternatively, place in plastic bags and label, date and freeze for up to 2 months.You will need approximately 400g peeled pumpkin to make 1½ cups (375g) mashed pumpkin.

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