Are you craving a mouthwatering, guilt-free breakfast treat that'll make your taste buds dance and your health-conscious heart sing? Look no further! These incredible Rye Pumpkin and Date Muffins are about to revolutionize your morning routine. Packed with rich, wholesome ingredients and bursting with autumn-inspired flavors, these wheat-free muffins are not just a breakfast – they're a culinary experience that will leave you wanting more with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rye flour
- 1/2 cup pumpkin puree
- 1/2 cup chopped dates
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a little vegetable oil to prevent sticking.
- In a large mixing bowl, combine the rye flour, baking powder, baking soda, cinnamon, and salt. Whisk these dry ingredients together until they are well mixed and free of lumps.
- In another bowl, whisk together the pumpkin puree, honey, vegetable oil, and eggs until the mixture is smooth and well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
- Fold in the chopped dates, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious rye pumpkin and date muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Check Freshness of Leavening Agents: Make sure your baking powder and baking soda are fresh for optimal rise and texture.
- Customize Your Muffins: Feel free to add chopped nuts or a sprinkle of pumpkin seeds on top before baking for extra crunch.
- Storage Tip: These muffins freeze beautifully. Wrap individually and store in a freezer bag for up to 3 months – perfect for quick breakfasts!
- Moisture is Key: The pumpkin puree helps keep these muffins incredibly moist, so don't be tempted to overbake.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 5g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 45mg
