Pumpkin Oat Muffins With Dates Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 05/26/22
Pumpkin Oat Muffins with Dates

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 12 servings
Nutrition Facts (per serving)
232 Calories
7g Fat
42g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 232
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 18mg 6%
Sodium 209mg 9%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 11%
Total Sugars 25g
Protein 3g
Vitamin C 1mg 4%
Calcium 85mg 7%
Iron 2mg 8%
Potassium 223mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 These moist pumpkin date muffins get extra texture from the oats, and the simple streusel topping makes them special. 

We used about 1 1/2 cups of chopped dates (about 8 ounces) in the muffins, but use part pecans or walnuts if you like. Raisins or cranberries would work as well.

Ingredients

  • 1 cup (4 1/2 ounces) all-purpose flour

  • 1/2 cup packed light brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon baking soda

  • 1 large egg

  • 3/4 cup canned pumpkin

  • 1/4 cup vegetable oil

  • 1/4 cup milk

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups coarsely chopped dates

  • 1 cup old-fashioned rolled oats

For the Streusel Topping:

  • 1 1/2 tablespoons unsalted butter

  • 1/2 teaspoon ground cinnamon

  • 1/3 cup packed light brown sugar

  • 1 tablespoon all-purpose flour

  • 1 tablespoon rolled oats

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F/190 C/Gas 5. Grease 10 to 12 muffin cups or line with paper liners.

  3. 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.

  4. In another bowl, whisk the egg with the pumpkin, vegetable oil, milk, and vanilla. Blend well.

  5. Pour the pumpkin mixture into the dry ingredients and stir until blended. Stir in the dates and 1 cup of rolled oats. 

  6. Scoop about 1/4 to 1/3 cup of batter into each muffin cup, filling each about two-thirds full. 

  7. 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.

  8. Sprinkle the streusel topping evenly over the tops of the muffins.

  9. Bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  10. Remove from the oven and cool for about 5 minutes in the pan. Remove the muffins to a rack to cool.

  11. Serve warm or cold, plain or with a lightly sweetened honey or maple cream cheese spread or butter. 

  12. Enjoy!