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Nutrition Information*
per serving
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
9 cups sugar
9 cups pumpkin ; canned
2 1/4 teaspoons ginger ; ground
4 1/2 cups pecans ; chopped
9 tablespoons molasses
4 1/2 teaspoons baking powder
9 teaspoons baking soda
18 cups all-purpose flour ; sifted
18 egg(s)
2.997 cups butter ; melted
4 1/2 teaspoons nutmeg
9 teaspoons vanilla extract
4 1/2 teaspoons cinnamon
2.997 cups buttermilk
Submitted by baker
The perfect autumn treat. Sweet pumpkin muffins with pecans.
Cal: 241 Fat: 9g Carbs: 36g Protein: 4g Fiber: 1g
Nutrition Information*
per serving
Based on a 2000 calorie diet
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
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 108)
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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