Pumpkin-Date Muffins

Ingredients:

• 1 3/4  cups  all-purpose flour
• 1  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground nutmeg
• 1/4  teaspoon  salt
• 2  large  eggs, beaten
• 1  cups  canned unsweetened pumpkin
• 1  cups  chopped dates
• 1/3  cup  light brown sugar
• 3  tablespoons  extra-light olive oil

Directions:

Heat oven to 425 degrees F. Line the cups of a standard (11-by-14-1.5 inch) muffin pan with paper liners or coat the cups with nonstick cooking spray; set aside.

In a large bowl, combine first 6 ingredients. Make a well in the center; set aside.

In a small bowl, combine remaining 5 ingredients. Pour mixture into well in dry ingredients and stir until mix is just moistened and batter is still slightly lumpy.

Pour batter into muffin cups until each is three-quarters full.

Bake 18 to 20 minutes, or until tops are light golden and a toothpick inserted into the center comes out clean. Cool for 5 minutes in pan on a rack, then remove from pan to cool completely.

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