1 large seedless orange, scrubbed and cut into 8 sections
1 large egg
1 large egg white
2/3 cup canned unseasoned pumpkin puree
1/2 cup packed brown sugar, or 1/4 cup Splenda Sugar Blend for Baking (see Tip)
1/4 cup honey
3 tablespoons canola oil
3/4 cup chopped pitted dates
3 tablespoons chopped walnuts, or pecans
Instructions
Preheat oven to 400 F. Coat 12 standard 2 1/2-inch muffin cups
with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder,
baking soda, salt and cinnamon in a large bowl.
Place orange sections in a food processor and puree. Add egg,
egg white, pumpkin, sugar (or Splenda), honey and oil; process
until mixed. Make a well in the center of the dry ingredients;
add the wet ingredients and dates, and stir with a rubber spatula
until just combined. Scoop the batter into the prepared pan and
sprinkle with nuts.
Bake the muffins until the tops spring back when touched lightly,
18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the
edges and turn the muffins out onto a wire rack to cool slightly
before serving.
Tip- In the EatingWell Test Kitchen, sucralose is the only
alternative sweetener we test with when we feel the option is
appropriate. For nonbaking recipes, we use Splenda Granular
(boxed, not in a packet). For baking, we use Splenda Sugar Blend
for Baking, a mix of sugar and sucralose. It can be substituted in
recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce
sugar calories by half while maintaining some of the baking
properties of sugar. If you make a similar blend with half sugar
and half Splenda Granular, substitute this homemade mixture
cup for cup.
Originally Submitted
11/28/2010
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