Pumpkin Date Muffins

The combination of pumpkin and chopped dates in these muffins makes for a wonderful breakfast treat. Because dates are loaded with natural sugar, less white sugar is needed than what is typically called for in a pumpkin muffin. I've made some recipes that are so heavy with pumpkin, butter and brown sugar that they are unappealing. These muffins turn out light and delicious, with only a bit of oil used. Have a blessed weekend with your family...

Recipe:

2 cups biscuit/baking mix such as Bisquick
1/3 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 egg
3/4 cup milk
2 tbsps. vegetable oil
2/3 cup pumpkin puree
1/2 cup chopped dates (not sugared pieces)

1. Measure the biscuit mix into a bowl. Remove about 2 tbsps. and add to the chopped dates in a separate bowl. Mix with your fingers to break a part the sticky pieces of the dates so that they will be evenly dispersed in the muffins.
2. Add the sugar and spices to the remaining biscuit mix and stir to combine.
3. In another small bowl, using a fork, combine the egg, milk, oil and pumpkin puree. Stir the dates and the pumpkin mixture into the dry ingredients; mix well.
4. Fill well-greased muffin cups 3/4 full and bake in a 400 degree oven for 18-20 minutes or until muffins test done with a toothpick. Serve warm, or cool on wire rack to serve later.

Yield: 12 muffins