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Pumpkin Muffins

  • Yield: 24 muffins


  • One and one-half cups unbleached flour
  • 2 teaspoons baking powder
  • One-half cup packed brown sugar
  • One-fourth cup molasses
  • 2 teaspoons ground cinnamon
  • One-fourth teaspoon ground allspice
  • One-fourth teaspoon ground ginger
  • One-fourth teaspoon ground cloves
  • 1 cup canned solid pumpkin
  • One-half cup skim milk
  • 4 ounces egg substitute
  • One-half cup chopped dates
  • One-half cup chopped walnuts


  • Preheat the oven to 375 degrees.

  • Combine all the dry ingredients together in a large bowl. Combine all the liquid ingredients in another bowl. Add dry ingredients and mix until moistened. Fold in the dates and walnuts nuts.

  • Spoon the mixture into 24 muffin tins sprayed with nonstick spray. Bake for 15 minutes.