Recipe: Healthy Pumpkin Muffins with Carrots and Dates


This recipe accompanies a story on a Rosh Hashana celebration with a Latin twist. Read more here. 

pumpkin carrot date muffins

Pumpkin Carrot Date Muffins

Pumpkin Carrot Date Muffins


  • 1/2 cup parve (non-dairy) margarine (1 stick)
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup almond milk or coconut milk
  • 1 cup grated carrots
  • 1 cup grated pumpkin
  • 2 1/3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cardamom
  • 1 pinch salt
  • 1 cup chopped dates


  1. Preheat oven to 400 degrees. Spray muffin tins or small loaf tins.
  2. Melt margarine in small sauce pan on low heat.
  3. In a large bowl beat eggs and sugar for about two minutes. Add the melted margarine, almond milk, carrots, pumpkin and mix well.
  4. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and salt over the egg mixture and stir until it is smooth. Fold in the dates.
  5. Bake on middle shelf for about 20 minutes or insert toothpick in center to see that it comes out clean.



About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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