Pumpkin Nut Muffins

This quick and easy pumpkin nut muffin recipe features buttermilk for a subtle tang, and a touch of ginger and molasses, for a rich complexity of flavors.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 123 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 cup white sugar
• 2 cups sifted all-purpose flour
• 1 cup canned pumpkin
• 1 tablespoon molasses
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon baking powder
• 0.5 teaspoon vanilla extract
• 0.5 cup chopped pecans
• 0.25 teaspoon ground ginger
• 0.33333298563957 cup butter, melted
• 0.33333298563957 cup buttermilk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups or line cups with paper liners.

Step 2

Combine flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and ground ginger together onto wax paper.

Step 3

Beat sugar, pumpkin, buttermilk, melted butter, eggs, molasses, and vanilla together in a large bowl. Stir in flour mixture just until moistened. Fold in nuts.

Step 4

Spoon batter into the prepared muffin-pan cups, filling almost to the top.

Step 5

Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool. Serve warm.