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1 cup sugar
1 cup pumpkin ; canned
1/4 teaspoon ginger ; ground
1/2 cup pecans ; chopped
1 tablespoon molasses
1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour ; sifted
2 egg(s)
1/3 cup butter ; melted
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/3 cup buttermilk
Submitted by baker
The perfect autumn treat. Sweet pumpkin muffins with pecans.
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 12)
Directions
- 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.
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