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Pumpkin Nut Muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Enhance muffins with tangy buttermilk, ginger, and molasses for rich, complex flavors that never disappoint.
Ingredients:
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 2 eggs
  • 0.33333298563957 cup buttermilk
  • 0.33333298563957 cup butter, melted
  • 1 tablespoon molasses
  • 0.5 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 0.5 cup chopped pecans
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease 24 muffin-pan cups that are 2 1/4 inches in diameter.
  • Sift the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger onto wax paper.
  • In a large bowl, combine eggs, buttermilk, melted butter, molasses, vanilla, sugar, and pumpkin. Mix in the dry ingredients all at once until just moistened. Gently fold in the nuts and spoon the batter into the muffin-pan cups, filling them almost to the top.
  • Bake for 20 to 25 minutes until a wooden pick inserted comes out clean. Cool the muffins on wire racks and serve warm.

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