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Praline Pumpkin Date Muffins


  • 1 pkg. Pillsbury Date Quick bread Mix
  • 1/2 cup canned pumpkin
  • 1/2 cup water
  • 1/4 cup oil
  • 1 egg
  • 1/2 cup pecans (chopped)
  • 1 tsp. cinnamon
  • 1/8 tsp. cloves



  • 1/3 cup brown sugar (firmly packed)
  • 1/3 cup pecans (chopped)
  • 1 Tbsp. margarine or butter (softened)

Heat oven to 350 degrees F. Grease 6 jumbo-sized muffin cups or line with jumbo-sized paper baking cups. In a large bowl, combine all muffin ingredients; stir by hand 50-75 strokes or until dry particles are moistened. Divide batter evenly among muffin cups. In small bowl, combine all topping ingredients; sprinkle evenly over batter. Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely on wire rack. Wrap tightly with plastic wrap; store in refrigerator. Makes 6 jumbo-sized muffins.

TIPS: If desired, substitute Nut Quick Bread Mix and omit pecans in muffins. Decrease baking time 5 minutes. Each jumbo-sized muffin cup is about 2/3 cup To make standard-sized muffins, line 12 muffin cups with paper baking cups. Bake at 400 degrees F for 20-25 minutes. Makes 12 muffins.


By Robin from Washington, IA

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