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Pumpkin Nut
Muffins
- 2
cups sifted all-purpose flour
- 1
teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2
eggs
- 1/3 cup buttermilk
- 1/3 cup butter, melted
- 1
tablespoon molasses
- 1/2 teaspoon vanilla extract
- 1
cup white sugar
- 1
cup canned pumpkin
- 1/2 cup chopped pecans
- Preheat the oven to 350 degrees F (175 degrees
C). Grease 24 muffin-pan cups, 2 1/4 inches in
diameter.
- Sift
together the flour, baking soda, baking powder,
cinnamon, nutmeg and ginger onto wax paper.
- Beat
together the eggs, buttermilk, melted butter,
molasses, vanilla, sugar and pumpkin in a large
bowl. Stir in the dry ingredients, all at once,
just until moistened. Fold in the nuts. Spoon
into the prepared muffin-pan cups, filling
almost to the top.
- Bake
for 20 to 25 minutes or until a wooden pick
inserted in the centers comes out clean. Remove
the muffins from the cups and cool on wire
racks. Serve warm.
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