pumpkin date-nut muffins

Name: Pumpkin Date-nut Muffins
Prep time: 20 min
Cook time: 45 min
Yield: 2
Ingredients: 3-1/2 cup(s) sifted plain flour; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1-1/2 teaspoon(s) salt; 1-1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) ground cloves; 1/2 teaspoon(s) ground nutmeg; 2/3 cup(s) shortening; 2-2/3 cup(s) sugar; 4 - eggs; 1 can(s) pumpkin, canned (not pumpkin pie mix); 2/3 cup(s) water; 2/3 cup(s) chopped walnuts; 2/3 cup(s) chopped dates

(1 RATING)

42 Pinches

B.J. Scully

Leavenworth, KS

Updated on Nov 5, 2010

THIS IS A FAVORITE FALL RECIPE. GOT IT FROM THE MANHATTAN MERCURY NEWSPAPER WHILE STATIONED AT FT. RILEY, KANSAS

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prep time 20 Min

cook time 45 Min

method ---

yield 2 LOAVES OR 12 MUFFINS

Ingredients

3-1/2 cups sifted plain flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1-1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2/3 cup shortening
2-2/3 cup sugar
4 - eggs
1 can pumpkin, canned (not pumpkin pie mix)
2/3 cup water
2/3 cup chopped walnuts
2/3 cup chopped dates

How To Make pumpkin date-nut muffins

Step 1

PREHEAT OVEN TO 350 DEGREES. SIFT TOGETHER FLOUR, BAKING SODA AND POWDER, SALT, CINNAMON, CLOVES, AND NUTMEG. CREAM TOGETHER SHORTENING AND SUGAR USING ELECTRIC MIXER. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD PUMPKIN AND WATER. BEAT WELL. ADD DRY INGREDIENTS, STIRRING JUST UNTIL MOISTENED. STIR IN WALNUTS AND CHOPPED DATES POUR INTO MUFFIN PANS LINED WITH PAPER (OR YOU CAN MAKE INTO TWO LOAVES).

Step 2

BAKE 30 TO 40 MINUTES OR UNTIL BREAD TEST DONE. COOL ON WIRE RACK 10 MINUTES. REMOVE FROM PANS AND FINISH COOLING ON RACK. MAKES 2 LOAVES OR 12 TO 16 MUFFINS
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