Description
Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.
Ingredients
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 eggs
- ⅓ cup buttermilk
- ⅓ cup butter, melted
- 1 tablespoon molasses
- ½ teaspoon vanilla extract
- 1 cup white sugar
- 1 cup canned pumpkin
- ½ cup chopped pecans
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 24