Name: Pumpkin Nut Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Sifted all-purpose flour - 2 cups; Baking soda - 1 teaspoon; Baking powder - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ½ teaspoon; Ground ginger - ¼ teaspoon; Eggs - 2; Buttermilk - ⅓ cup; Butter, melted - ⅓ cup; Molasses - 1 tablespoon; Vanilla extract - ½ teaspoon; White sugar - 1 cup; Canned pumpkin - 1 cup; Chopped pecans - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Nut Muffins

1. Sifted all-purpose flour - 2 cups

2. Baking soda - 1 teaspoon

3. Baking powder - ½ teaspoon

4. Ground cinnamon - ½ teaspoon

5. Ground nutmeg - ½ teaspoon

6. Ground ginger - ¼ teaspoon

7. Eggs - 2

8. Buttermilk - ⅓ cup

9. Butter, melted - ⅓ cup

10. Molasses - 1 tablespoon

11. Vanilla extract - ½ teaspoon

12. White sugar - 1 cup

13. Canned pumpkin - 1 cup

14. Chopped pecans - ½ cup

How to cook deliciously - Pumpkin Nut Muffins

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.

2. Stage

Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.

3. Stage

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.

4. Stage

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.