Instructions: Preheat the oven to 375 degrees.

In a bowl whisk together the pumpkin puree, the brown sugar, the oil, and the egg until the mixture is smooth; then stir in the dates, the orange peel and the walnuts. Into the bowl sift together the flour, baking powder, baking soda, allspice, and salt and stir the batter until it is combined well.

Divide the batter among 9 well-buttered 1/3 cup muffin tins, sprinkle it with the granulated sugar, and bake the muffins in the oven for 20 to 25 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

The muffins keep in an airtight container for up to 3 days.

This recipe yields 9 muffins.

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