Please don't let the name fool you. These Pumpkin Prune Muffins are delicious.I was a little nervous about making these muffins with prunes, but they really did turn out great.
I happen to have several bags of prunes around the house because of a huge sale over the summer on Sunsweet prunes at my local grocer. I came across a Cranberry Pumpkin Muffin recipe on one of my favorite blogs and thought maybe I can substitute chopped up prunes instead of cranberries.
Here are my small changes to the original Cranberry Pumpkin Muffin recipe. Enjoy!
Pumpkin Prune Muffins
Ingredients:
2 Cups of unbleached all-purpose flour
1/2 Cup brown sugar
1 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp nutmeg
1/2 Tsp salt
1 Cup pure canned pumpkin
1 Cup of Sunsweet prunes, chopped
1/2 Cup oil
1/2 Cup skim milk
1/4 Cup molasses
1 Egg
Preheat oven to 350°.
Mix all dry ingredients together in one bowl. Mix all wet ingredients together in a separate bowl. Mix wet ingredients with dry ingredients until well combined.
Grease muffin pan with butter or cooking spray. Pour muffin mixture into pan about 2/3 full. Cook for 16-20 minutes or until a toothpick inserted into muffin comes out clean.
*This recipe is for about 20 muffins. I made only 12 really large muffins instead.
2 Cups of unbleached all-purpose flour
1/2 Cup brown sugar
1 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp nutmeg
1/2 Tsp salt
1 Cup pure canned pumpkin
1 Cup of Sunsweet prunes, chopped
1/2 Cup oil
1/2 Cup skim milk
1/4 Cup molasses
1 Egg
Preheat oven to 350°.
Mix all dry ingredients together in one bowl. Mix all wet ingredients together in a separate bowl. Mix wet ingredients with dry ingredients until well combined.
Grease muffin pan with butter or cooking spray. Pour muffin mixture into pan about 2/3 full. Cook for 16-20 minutes or until a toothpick inserted into muffin comes out clean.
*This recipe is for about 20 muffins. I made only 12 really large muffins instead.
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