Ingredients
1 stick (1/2 c) unsalted butter
1 cup gold and white flour
3/4 cup packed roasted pumpkin/squash
1 cup whole-wheat flour
1/4 cup yogurt/milk blend
1 1/2 teaspoons baking powder
2 large eggs
1 teaspoon ground cinnamon
3 Tablespoons unsulfured molasses
1/2 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon ground cloves
3/4 cup packed brown sugar
1/8 teaspoon freshly grated nutmeg
3/4 cup apricots, cherries or craisins
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts
1/4 teaspoon baking soda
Preparation
Preheat oven to 400° F
Grease twelve 1/2-cup muffin cups.
Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl, sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add squash mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle pecans evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean.
Cool muffins for 5 minutes then turn out onto a cooling rack.
Recipe Courtesy Joel Rosen