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Ingredients
| all-purpose flour (sifted): 2 cups |
| baking soda: 1 tsp |
| baking powder: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| ground ginger: 1/4 tsp |
| eggs: 2 |
| buttermilk: 1/3 cup |
| salted butter: 1/3 cup (melted) |
| molasses: 1 Tbl |
| vanilla extract: 1/2 tsp |
| granulated sugar: 1 cup |
| canned pumpkin: 1 cup |
| pecans (chopped): 1/2 cup |
Pumpkin Nut Muffins
Credit: AllRecipes
User rating:
"Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break."
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Prep Time
15 min -
Cook Time
25 min -
Servings
24 serving(s)
Tags
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
- Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
- Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.