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Article: Pumpkin & Date Muffins


Pumpkin & Date Muffins


This sweet treat is a delicious combination of pumpkin scones and sticky date pudding! The addition of pumpkin and yoghurt also keeps the muffins moist and helps them last longer – if you don’t plan on eating them all at once, of course.


Muffins for an afternoon pick me up.
Stylish air tight muffin storage.


Recipe and introduction by Chef Kim Brennan Photography by Sundae Studio


220g of chopped dates

½ cup boiling water

1 tsp baking soda

1 egg

250g mashed pumpkin

200g brown sugar

 125g natural yoghurt

1 tsp vanilla extract

120g self-rising flour

120g wholemeal flour

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon nutmeg



Pumpkin and date muffins, the perfect breakfast on the go, afternoon pick me up or perfect picnic food treat.


 Preheat the oven to 170°C. 

 Roughly chop the dates and soak in boiling water with the baking soda for half an hour.

 In a large mixing bowl, place all the remaining ingredients and mix together well. 

 Gently fold through the dates and the water into the mixture.

 Place mixture into greased muffin tins and cook for approximately 20mins.
Use a skewer to check that they are completely cooked through.


 Shown here in our Smoke Bowl.


Pumpkin and date muffins to share and store in a sealed Styleware container.

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