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1 1/2 cups sugar
1 1/2 cups pumpkin ; canned
3/8 teaspoon ginger ; ground
3/4 cup pecans ; chopped
1 1/2 tablespoons molasses
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
3 cups all-purpose flour ; sifted
3 egg(s)
0.4995 cup butter ; melted
3/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
3/4 teaspoon cinnamon
0.4995 cup buttermilk
Submitted by baker
The perfect autumn treat. Sweet pumpkin muffins with pecans.
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 18)
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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