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Pumpkin Spice Muffins  

The perfect autumn treat. Sweet pumpkin muffins with pecans.

Cal: 241 Fat: 9g Carbs: 36g Protein: 4g Fiber: 1g

Original recipe serves 12
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 108)

  • 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
  • In My Kitchen

  • Directions

    1. Preheat oven to 350 F (175 C).
    2. Grease 12-muffin pan cups, about 2 3/4 inch in diameter.
    3. In a small bowl, combine the cinnamon, nutmeg, flour, baking soda, baking powder and ginger.
    4. In a large bowl, beat the eggs, sugar, buttermilk, vanilla, pumpkin, butter, and molasses.
    5. Stir in the dry ingredient mixture, until moistened. Fold in the pecans.
    6. Spoon the batter into the muffin cups, filling almost to the top.
    7. Bake for 20-25 minutes or until a wooden pick inserted into the center of muffins comes out clean.
    8. Remove from cups and cool on a rack. Serve them warm. Makes 12 muffins.

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    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.

    (No rating submitted) 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.