PUMPKIN DATE-NUT MUFFINS

Pumpkin Date-nut Muffins image

Provided by B.J. Scully

Categories Muffins

Time 1h5m

Number Of Ingredients 14

Previous Next

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

Steps:

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).
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