Plumkins
Try these delicious muffins for a seasonal treat.
Servings: 120
Prep Time:
Cook Time:
Ingredients
California Prune purée:
- 1⅓ cups (about 8 ounces) pitted Prunes
- 6 tablespoons hot water
Plumkins:
- 1 can (15 ounces) pumpkin purée
- ⅔ cup California Prune purée
- ¾ cup + 1 Tbsp sugar
- ⅓ 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
Directions
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.
