1 large seedless orange, scrubbed and cut into 8 sections (peel left on)
1 large egg
1 large egg white
⅔ cup canned unseasoned pumpkin puree
¼ cup low calorie sweetener of choice
¼ cup honey
2 tablespoons olive oil
¾ cup chopped pitted dates
3 tablespoons chopped walnuts, or pecans
Preheat oven to 400°F. Coat 12 standard 2½-inch muffin cups with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
Puree orange sections in a food processor. Add egg, egg white, pumpkin, sugar (or Splenda), honey and oil; process until mixed. Make a well in the center of the dry ingredients; add the wet ingredients and dates, and stir with a rubber spatula until just combined. Scoop the batter into the prepared pan and sprinkle with nuts.
Bake the muffins until the tops spring back when touched lightly, 18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.