I don’t know about you, but I love to experiment in the kitchen; when I have time that is. I also love having some muffins in the freezer or cake tin ready for work morning teas, when friends drop in or just when I feel like a snack. I’m not sure why I though of this particular combination of flavours; I know pumpkin scones are delicious and date and walnut muffins are another favourite, so why not combine the two for something different and delicious; Pumpkin, Date, Walnut and Ginger Muffins. These are so easy to make ad the result was a light textured muffin with a good pumpkin flavour. I used a Jap pumpkin, but if you prefer a more subtle pumpkin flavour you could use a Butternut pumpkin. I hope you enjoy these as much as my family did when they tried them.
Ingredients: (Makes approx 14 muffins)
- 2 Cups Gluten Free Self Raising Flour (I used Yes You Can)
- ¾ Cup Soft Brown Sugar (you could use coconut sugar)
- 2 Eggs
- ½ Cup Vegetable Oil (or Coconut Oil)
- ½ Cup Milk
- 1 Cup Cooked and Mashed Pumpkin
- 1 Cup Chopped Dates
- ½ Cup Chopped Walnuts
- 2 Teaspoons Ground Ginger.
- Preheat the oven to 180C
- Line a Muffin tray with patty cases.
- Beat the eggs, add the oil and milk and whisk till well combined.
- Add the sugar and whisk until dissolved.
- Add the flour and spice and mix lightly.
- Add the pumpkin, dates and walnuts and mix till combined.
- Fill patty cases about ¾ full.
- Cook for 20 to 25 minutes. (a skewer or cake tester should come out clean when inserted) If using 2 trays on separate oven racks swap levels after 15 minutes.
- Cool for 5 minutes in the tins, then complete cooling on a wire rack.