Over the weekend, the kids and I made these delicious muffins! They LOVE to help me in the kitchen and they obviously love muffins, so I like to be able to put together muffins that are tasty for all but aren’t laden in sugar or the size of a side plate.
This recipe is great – the chunks of apple give that familiar sweetness that kids love in fruit and the pumpkin can be ‘hidden’ or left in chunks. The dates soaked in boiling water add some natural sweetness, allowing the refined sugar to be minimised, but it is definitely the spice that makes these muffins and they are great for kids and adults alike. If you find that the cloves are too strong for the kids, halve the amount you use or leave it out altogether.
The icing is a great addition, although it is completely optional. If you choose not to add it, they are great as they are or you can combine the reserved spice mix with 1 tsp of castor sugar and sprinkle that over prior to baking.
Makes 15 muffins
- 1 2/3 cup wholemeal plain flour
- 1/3 cup brown sugar
- 2 1/2 tsp cinnamon
- 1 1/4 tsp ground ginger
- 3/4 tsp nutmeg
- 3/4 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/3 cup dates, pitted and chopped
- 1 cup butternut pumpkin
- 60g butter, melted
- 1/3 cup natural yoghurt
- 2 eggs, lightly beaten
- 1 apple (preferably Granny Smith), finely chopped
- 3/4 cup reduced fat cream cheese
- 1 tbs lemon juice
- 1 tbs icing sugar
- Preheat the oven to 180°C and prepare muffin tin or patty pans (1/2 cup capacity).
- Combine cinnamon, ginger, nutmeg and cloves in a small bowl and set aside 1 tsp of this for the icing.
- Peel and chop the pumpkin and steam until soft. Roughly mash once soft and allow to cool slightly.
- Place chopped dates in a small bowl and add boiling water to just cover dates. Allow to sit for 5 minutes.
- Combine the dry ingredients into a bowl and mix.
- Add the eggs, butter, yoghurt and pumpkin and mix well to combine.
- Fold in the apple and dates (including the water) and spoon into prepared muffin pans, filling until 2/3 full and cook for 20 minutes.
- Remove from pans and allow to cool.
- To make the icing, beat the cream cheese with an electric beater until smooth (or by hand if it is at room temperature). Add the lemon juice, icing sugar and reserved spice mix and stir well.
- The icing is designed to be more like a thin glaze, so can be added if the muffins aren’t completely cooled.
- Store in an airtight container for 4-5 days.