I have been craving these for a while now. My mom always made them when we were kids, and since I’m not sure where the original recipe came from, I’m just going to give her credit for them. These are fast and easy, with a nice amount of spice, and they turn out moist on the inside and crisp on top, seemingly without fail. I made half of this batch into 12 mini muffins for a playdate, and just cooked them for 5 or 6 minutes less and the other half into 6 of the giant muffins you see here. If you like to make things healthier, I think that a bit of oil could easily be cut here (say 1/4 instead of 1/3 cup) and a bit of sugar could be cut as well, as the dates add a lot of sweetness.
1 1/2 cups spelt flour
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp, each baking soda, salt, allspice, ground ginger, and cloves
Combine all of the above in a medium sized bowl.
Next, in a large bowl, beat together:
1 cup canned pumpkin puree
1/2 cup milk
1/3 cup canola oil
Add dry ingredients to wet and stir until just combined. Fold in:
1/2 cup chopped dates
1/2 cup chopped pecans
Bake in greased or lined muffin tins for 20 mins at 375 or until tops are golden and spring back when touched.