Pumpkin Prune Muffins

Pumpkin Prune Muffins

Pumpkin Prune Muffins

Prep Time 15 Minutes
Cook Time 20 Minutes

Calories per seving 275

Fat 9g

Cholesterol 39mg

Sodium 102mg

Carbohydrates 51g

Fiber 5.5g

Sugar 26g

Protein 6g


  • Muffins
  • 1 cup Sunsweet® Amaz!n™ Diced Prunes
  • 2 cups whole wheat pastry flour
  • 3/4 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp nutmeg
  • 3/4 cup pumpkin purée
  • 2 eggs, large
  • 1/2 cup buttermilk
  • 1/4 cup prune purée
  • 1/4 cup vegetable oil
  • Topping
  • 3 Tbsp unsalted butter, cubed, chilled
  • 1/2 cup whole wheat pastry flour
  • 3 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • Prune Purée (Instructions Below):
  • 1 1/3 cups (about 8 oz) Sunsweet® Pitted Prunes
  • 6 Tbsp hot water


Preheat oven to 400°F. Oil 12 muffin cups or line with paper liners. Soak the Amaz!ns™ in water from the tap for 5 minutes. Drain. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In food processor, process prunes and water until puréed. In another bowl, whisk together the pumpkin purée, eggs, buttermilk, prune purée and oil. Mix into the flour mixture until just combined. Fold in the Amaz!ns™. Set muffin batter aside to make the topping. In a small bowl, combine the topping ingredients with a fork or your hands, breaking the chilled butter into pea-sized pieces, mixing them well amongst the dry ingredients. Fill the prepared muffin cups just below the rim. (Each muffin will have about 90 grams of batter.) Bake until a skewer inserted into the center comes out clean, 15 to 20 minutes. Cool for 5 minutes, then remove from the muffin cups and cool completely.