Pumpkin Spice Muffins with Dates and Pecans

Makes 24 Regular
4 eggs, beaten
1 3/4 cups (430ml) Pumpkin purée
2 cups (500ml) Brown Sugar
1 1/2 cups (375ml) vegetable oil (may replace half or more with applesauce)
2 tsp (10ml) VE Pure Vanilla Extract
3 cups (750ml) all purpose flour
2 tsp (10ml) VE Pumpkin Pie Spice
1 tsp (5ml) VE Ginger
2 tsp (10ml) baking soda
2 tsp (10ml) VE Baking Powder
1 tsp (5ml) salt
1 cup (250ml) chopped dates (raisins)
1 cup (250ml) chopped pecans

1. Preheat oven to 375°F. Lightly spray muffin pans with vegetable oil.
2. Whisk together, eggs, brown sugar, VE Pure Vanilla Extract, salt and pumpkin purée. 3. In another bowl, whisk together all dry ingredients. Toss dates and pecans in dry mixture.
4. Quickly blend dry and wet mixtures, combining in swift strokes, just until mixed. Fill muffin cups and bake for 18 minutes.