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Pumpkin Nut Muffins. 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
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
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Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
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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.
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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 Facts (per serving)
| 123 | Calories |
| 5g | Fat |
| 18g | Carbs |
| 2g | Protein |
Pumpkin Nut Muffins Recipe (allrecipes.com)
