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Parve
Easy
30 Minutes
Diets 
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!
1 and 3/4 cups all purpose flour
3/4 cup white sugar
1/2 cup light brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 large eggs
1 (15 ounce) can pure pumpkin puree
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 bars (7 ounces) Carmit Baking Chocolate, roughly chopped
1/2 cup Medjool dates, pitted and roughly chopped
1/4 cup turbinado sugar, for topping
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.
In another bowl, whisk together the eggs, pumpkin puree, vegetable oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not overmix, just stir until everything is incorporated into the batter.
Once mixed, add the baking chocolate and dates to the batter and mix just to combine.
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.
Bake your muffins for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Eat warm.
Sponsored by Carmit
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