Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.
Original recipe makes 2 dozen
Ingredients
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/3 cup buttermilk
1/3 cup butter, melted
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 cup white sugar
1 cup canned pumpkin
1/2 cup chopped pecans
-
PREP
15 mins
-
COOK
25 mins
-
READY IN
40 mins
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.
Nutrition
Calories: 122 kcal
Carbohydrates: 18.4 g
Cholesterol: 25 mg
Fat: 4.8 g
Fiber: 0.8 g
Protein: 2.1 g
Sodium: 115 mg