These pumpkin-orange muffins include prunes for extra wholesome flavor.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
20 mins
total:
1 hr
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin trays or line with paper liners.

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  • Sift flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Mix in prunes.

  • Mix pumpkin, orange juice, milk, eggs, orange zest, and vanilla extract together in a separate bowl. Fold into flour mixture. Add melted butter and mix well.

  • Divide batter between the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

  • Remove muffins from the oven and place on wire racks to cool, 20 to 30 minutes. Dust with confectioners' sugar.

Cook's Note:

You can use 1 cup freshly cooked and mashed pumpkin instead of canned, if you prefer.

Nutrition Facts

140 calories; protein 2.7g; carbohydrates 22.5g; fat 4.6g; cholesterol 24.4mg; sodium 219.3mg. Full Nutrition
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