Praline Pumpkin Date Muffins
1/2 cup canned pumpkin
1/2 cup water
1 large egg
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1/8 teaspoon cloves
1/3 cup firmly packed light brown sugar
1/3 cup chopped pecans
1 tablespoon butter, softened
HEAT oven to 350°F. Spray 6 jumbo-sized muffin cups with no-stick cooking spray or line with jumbo-sized paper baking cups.*
COMBINE all muffin ingredients in large bowl; stir by hand 50 to 75 strokes or until dry particles are moistened. Divide batter evenly among muffin cups. Combine all topping ingredients in small bowl; sprinkle evenly over batter.
BAKE 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Serve warm or cool completely on wire rack. Wrap tightly with plastic wrap; store in refrigerator.
High Altitude (above 3500 ft.):
ADD 2 tablespoons flour to dry mix. Bake as directed above.
Serving Size (1 muffin of 6), Calories 570 (Calories from Fat 230), Total Fat 27g (Saturated Fat 5g, Trans Fat g), Cholesterol 40mg, Sodium 300mg, Total Carbohydrate 81g (Dietary Fiber 5g, Sugars 48g), Protein 7g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.