Ingredients
24
24 servings
- •2 cups sifted all-purpose flour
- •1 teaspoon baking soda
- •0.5 teaspoon baking powder
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon ground nutmeg
- •0.25 teaspoon ground ginger
- •2 eggs
- •0.33333298563957 cup buttermilk
- •0.33333298563957 cup butter, melted
- •1 tablespoon molasses
- •0.5 teaspoon vanilla extract
- •1 cup white sugar
- •1 cup canned pumpkin
- •0.5 cup chopped pecans
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 123
- Carbohydrate: 18g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
- Sugar: 10g
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