Orange and date pumpkin muffins

Ingredients:

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 large seedless orange, scrubbed & cut into 8 sections
• 1 large egg
• 1 large egg white
• ²/₃ cup canned unseasoned pumpkin puree
• ½ cup packed brown sugar
• ¼ cup honey
• 3 tablespoons canola oil
• ¾ cup chopped pitted dates
• 3 tablespoons chopped walnuts or pecans

Directions:

1. Preheat oven to 400 F. Coat 12 standard 2 12” muffin cups with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt & cinnamon in large bowl.
3. Place orange sections in food processor & puree. Add egg, egg white, pumpkin, sugar, honey & oil; process until mixed. Make a well in center of dry ingredients; add wet ingredients & dates, and stir with rubber spatula until just combined. Scoop batter into prepared pan & sprinkle with nuts.
4. Bake muffins until tops spring back when touched lightly, 18-20 minutes. Let cool in pan for 5 minutes. Loosen edges & turn muffins onto wire rack to cool slightly before serving.