Pumpkin Nut Muffins

You 'll need buttermilk for a subtle tang, and a touch of ginger and molasses for a marvelous complexity of flavors. You cannot go wrong with these muffins.

• 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
• ½ teaspoon ground nutmeg
• ½ cup chopped pecans
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ⅓ cup butter, melted
• 2 cups sifted all-purpose flour
• ¼ teaspoon ground ginger
• 1 cup canned pumpkin
• 1 tablespoon molasses
• ⅓ cup buttermilk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.

Step 2

Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.

Step 3

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.

Step 4

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.