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Mary's pumpkin, date and pecan muffins

Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings: 8 muffins
Ingredients Method

Ingredients
  

  • 1 large egg
  • 1/2 cup canola oil
  • 2 tbsp apple juice or apple cider
  • 3/4 cup sugar + 2 tbsp for crumble topping
  • 1 cup pumpkin puree, homemade or unsweetened canned
  • 1 medium apple, any kind, peeled and grated
  • 1 1/2 cup unbleached white flour +3 tbsp for crumble topping
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon + a pinch for crumble topping
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • 1/2 cup chopped dates (about 6 medium-sized)
  • 1/2 cup roughly chopped pecans
  • 2 tbsp cold unsalted butter (1/4 stick) for crumble topping
  • nonstick food spray

Method
 

  1. Preheat over to 350℉.
For the crumble topping:
  1. Cut the cold butter into small pieces.
  2. In a small bowl, combine the 3 tbsp of flour, 2 tbsp sugar, a pinch of cinnamon and the cold butter.
  3. With your fingertips, work the ingredients until everything is combined and you have a coarse crumble. Work quickly so the butter doesn't get warm.
  4. Alternately, put all the ingredients in the bowl of a food processor and pulse 5 or 6 times until the mixture resemble a coarse meal.
  5. Set aside in the refrigerator while the batter is being prepared.
For the pumpkin batter: (*These directions are for preparing the batter by hand. You can use an electric mixer, but be cautious not to over mix the batter.)
  1. In a medium-sized bowl, whisk the egg, canola oil, apple juice or cider, sugar and pumpkin puree until well blended. Add the grated apple and stir to combine.
  2. In a large bowl, whisk together both flours, baking powder, baking soda, salt and spices until well combined.
  3. Add the wet mixture to the flour mixture, then add the chopped dates chopped pecans. Using a spatula, gently fold the batter until everything is mixed and no more flour is visible, being careful not to over mix.
  4. Grease each 4-ounce muffin mold with nonstick cooking spray. Fill each mold with 1/2 of batter, filing it to the top. Sprinkle 2 tsp of the cold crumble topping onto each muffin.
  5. Place the muffin pan on the middle rack in the preheated oven. After 15 minutes, rotate the pan. The muffins are done when a toothpick or a knife comes out clean when inserted into the center of the muffin. Let them cool and then enjoy!