Orange-Date Pumpkin Muffins

Orange-Date Pumpkin Muffins

A whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor.

From EatingWell: January/February 1995, The EatingWell Diabetes Cookbook (2005)
Yield: 1 dozen muffins
Active Time: 30 minutes
Total Time: 1 1/4 hours (including cooling time)


  1. 1 cup whole-wheat flour
  2. 1 cup all-purpose flour
  3. 2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon ground cinnamon
  7. 1 large seedless orange, scrubbed and cut into 8 sections (peel left on
  8. 1 large egg
  9. 1 large egg white
  10. 2/3 cup canned unseasoned pumpkin puree
  11. 1/2 cup packed light brown sugar or 1/4 cup Splenda Sugar Blend for Baking (see Tip)
  12. 1/4 cup honey
  13. 3 tablespoons canola oil
  14. 3/4 cup chopped pitted dates
  15. 3 tablespoons chopped walnuts, or pecans


  1. Preheat oven to 400°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  3. Puree orange sections in a food processor. 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.
  4. 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.

Tips & Notes


Nutrition Per Serving: 226 calories; 6 g fat (1 g sat, 3 g mono); 16 mg cholesterol; 42 g carbohydrates; 5 g protein; 3 g fiber; 283 mg sodium; 107 mg potassium.

Nutrition Bonus: Vitamin A (44% daily value)

3 Carbohydrate Serving

Exchanges: 3 starch, 1 fat