Pumpkin Spice Muffins
Submitted by baker
The perfect autumn treat. Sweet pumpkin muffins with pecans.
Cal: 241 Fat: 9g Carbs: 36g Protein: 4g Fiber: 1g
More Nutrition...
More Nutrition...
Original recipe serves 12
Directions
Prep: 25 min | Cook: 25 min | Ready in: 50 min
- Preheat oven to 350 F (175 C).
- Grease 12-muffin pan cups, about 2 3/4 inch in diameter.
- In a small bowl, combine the cinnamon, nutmeg, flour, baking soda, baking powder and ginger.
- In a large bowl, beat the eggs, sugar, buttermilk, vanilla, pumpkin, butter, and molasses.
- Stir in the dry ingredient mixture, until moistened. Fold in the pecans.
- Spoon the batter into the muffin cups, filling almost to the top.
- Bake for 20-25 minutes or until a wooden pick inserted into the center of muffins comes out clean.
- Remove from cups and cool on a rack. Serve them warm. Makes 12 muffins.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
12
--
11.9
4.5
14.6
15
7.9
5.1
Calories: 240.8
Total Sugars: 18.5g
Carb.: 35.8g
Fiber: 1.1g
Total Fats: 9.5g
Cholesterol: 45.1mg
Protein: 3.9g
Sodium: 123.1mg
*Data provided by USDA
Anonymous User on 2011-10-23
These were a hit at a recent party. Hint: if you use egg substitute instead of real eggs, they will taste the same but come out denser.
nonsense on 2008-10-05
These are incredible. You can probably leave out the pecans.
(Not yet rated) Anonymous User on 2006-10-01
These were very good. They came out moist and sweet. The recipe here filled up exactly a 9-cup muffin tin with 3 1/4 inch diameter cups.
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