Plumkins

What do you get when you combine plums and pumpkins? Plumkins! Try these delicious muffins for a seasonal treat! Recipe created by Leslie Bonci, MPH, RD, CSSD, LDN for the California Prune Board.

Servings: 120
Prep Time:
Cook Time:
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Ingredients

Prune Purée:

  • 1⅓ cups (about 8 ounces) pitted Prunes
  • 6 tablespoons hot water

Plumkins:

  • 1 can (15 ounces) pumpkin purée
  • ⅔ cup California Prune purée
  • ¾ cup + 1 Tbsp sugar
  • ⅓ cup canola oil
  • 1 tsp vanilla
  • 1 tsp orange zest
  • 4 eggs
  • 3 cups whole wheat flour
  • ½ cup coarsely chopped walnuts
  • ½ cup California Prunes, chopped
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp cloves

Directions

Preheat oven to 350 degrees.

Prune Purée
In food processor, process prunes and water until puréed.

Plumkins
Mix together pumpkin purée, Prune purée, sugar, oil, vanilla, orange zest and eggs in a large bowl. Add in the remaining ingredients and mix well.

Place paper muffin cups (mini size) in mini muffin tins. Fill ⅔ of the way with batter. Bake 10 minutes or until a toothpick inserted in the center comes out clean. (Makes 120 mini muffins)

Nutrition Facts

  • Calories 35
  • Total Fat 1.1 g
  • Fiber 0.7 g
  • Protein 0.5 g
  • Carbohydrate 5.6 g