Pumpkin And Date Muffins (with Almonds)


1 1/2 cups plain flour

1/2 cup sour cream (reduced fat if desired)

1/2 cup buttermilk

2 eggs, lightly beaten

1 cup cooked and pureed pumpkin

1/4 cup chopped almonds

1/2 cup chopped dates


1/2 teaspoon bicarbonate of soda

2 teaspoons baking powder

1/3 cup firmly packed light brown sugar


Preheat the oven to 180°C. Place muffin cases in muffin tray.

Stir together the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt in a large bowl.

Stir in the dates and almonds

In a separate bowl, combine the pureed pumpkin, eggs, buttermilk and sour cream.

Make a well in the centre of the dry ingredients and pour in the pumpkin mixture.

Stir just until combined.

Spoon into the prepared muffin cups and bake for 30-35 minutes or until an inserted toothpick comes out clean.

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