Try these delicious muffins for a seasonal treat.

Servings: 120
Prep Time:
Cook Time:


California Prune purée:

  • 1⅓ cups (about 8 ounces) pitted Prunes
  • 6 tablespoons hot water


  • 1 can (15 ounces) pumpkin purée
  •  cup California Prune purée
  • ¾ cup + 1 Tbsp sugar
  •  cup canola oil
  • 1 tsp vanilla
  • 1 tsp orange zest
  • 4 eggs
  • 3 cups whole wheat flour
  • ½ cup coarsely chopped walnuts
  • ½ cup California Prunes, chopped
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp cloves


Preheat oven to 350 degrees.

For California Prune purée:
In food processor, process Prunes and water until puréed.

For plumkins:
Mix together pumpkin purée, Prune purée, sugar, oil, vanilla, orange zest and eggs in a large bowl. Add in the remaining ingredients and mix well.

Place paper muffin cups (mini size) in mini muffin tins. Fill ⅔ of the way with batter. Bake 10 minutes or until a toothpick inserted in the center comes out clean. (Makes 120 mini muffins)

Recipe created by Leslie Bonci, MPH, RD, CSSD, LDN for the California Prune Board.

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