These pumpkin oat muffins make an excellent snack or breakfast treat, and dates and oats make them moist and chewy. A brown sugar streusel is the perfect topping for these muffins. These moist pumpkin date muffins get extra texture from the oats, and the simple streusel topping makes them special. We used about one and one-half cups of chopped Mazafati dates (about 8 ounces) in the muffins, but use part pecans or walnuts if you like. Raisins or cranberries would work as well.
Pumpkin oat muffins with dates
These moist pumpkin date muffins get extra texture from the oats, and the simple streusel topping makes them special. We used about 1 and one-half cups of chopped Mazafati dates (about 8 ounces) in the muffins but use part pecans or walnuts if you like. Raisins or cranberries would work as well.
Preheat the oven to 375 F/190 C/Gas 5. Grease 10 to 12 muffin cups or line with paper liners.
In a mixing bowl, combine the 1 cup of flour, the 1/2 cup of brown sugar, baking powder, 1 teaspoon cinnamon, salt, ginger, nutmeg, and baking soda. Blend well with a spoon or whisk.
In another bowl, whisk the egg with the pumpkin, vegetable oil, milk, and vanilla. Blend well.
Pour the pumpkin mixture into the dry ingredients and stir until blended. Stir in the dates and 1 cup of rolled oats.
Scoop about 1/4 to 1/3 cup of batter into each muffin cup, filling each about two-thirds full.
Make the Streusel Topping: In a small bowl combine the 1 1/2 tablespoons of butter, 1/2 teaspoon cinnamon, 1/3 cup of brown sugar, 1 tablespoon of flour, and 1 tablespoon of oats. With a fork, mix until well blended and crumbly.
Sprinkle the streusel topping evenly over the tops of the muffins.
Bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and cool for about 5 minutes in the pan. Remove the muffins to a rack to cool.
Serve warm or cold, plain or with a lightly sweetened honey or maple cream cheese spread or butter.