Pumpkin, Chocolate and Date Muffins

Chaya Rappoport Chaya Rappoport
Leave a review

Come fall, everyone needs a go-to pumpkin muffin, and this is mine. Full of luxurious dark chocolate and fudgy dates, these muffins are richly spiced with cinnamon, nutmeg and cloves. Vegetable oil, as opposed to butter, keeps them moist even at room temperature, but if you want to experiment, try subbing an equal amount of nutty browned butter for the oil. You can top these muffins with your favorite crumble, or keep them as is. They’re perfect with a cup of coffee
or tea and best of all, they bake in under 30 minutes. Enjoy!

30m 12
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

  1. Preheat the oven to 375 degrees Fahrenheit. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.

  2. In another bowl, whisk together the eggs, pumpkin puree, vegetable oil and vanilla

    extract.

  3. Pour the wet ingredients into the dry ingredients and stir together. Do not overmix, just

    stir until everything is incorporated into the batter.

  4. Once mixed, add the baking chocolate and dates to the batter and mix just to combine.

  5. Use a large ice cream scoop to evenly distribute the batter into each muffin cup, around

    three-fourths of the way to the top. Sprinkle each muffin with turbinado sugar.

  6. Bake your muffins for 22-25 minutes, or until a toothpick inserted into the center of a

    muffin comes out clean. Eat warm.

About

Description:
Sponsored by Carmit

Suggested Recipes

Explore

Carmit Chaya Rappoport chocolate chocolate muffins date muffins dates fall flavors pumpkin pumpkin muffins sponsored
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments