Pumpkin Nut Muffins
Total Time
55 min
23m prep ยท 32m cook
Servings
4 people
Rating
โ€”
Difficulty
Medium
26 views

These pumpkin nut muffins are delicious for breakfast, but also good with lunch or your afternoon coffee break.

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoons baking powder
  • 0.5 teaspoons ground cinnamon
  • 0.5 teaspoons ground nutmeg
  • 0.25 teaspoons ground ginger
  • 1 cup white sugar
  • 1 cup canned pumpkin
  • 0.33 cups buttermilk
  • 0.33 cups butter , melted
  • 2 eggs
  • 1 tablespoon molasses
  • 0.5 teaspoons vanilla extract
  • 0.5 cups chopped pecans

Instructions

  1. 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups or line cups with paper liners.

  2. 2

    Combine flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and ground ginger together onto wax paper.

  3. 3

    Beat sugar, pumpkin, buttermilk, melted butter, eggs, molasses, and vanilla together in a large bowl. Stir in flour mixture just until moistened. Fold in nuts.

  4. 4

    Spoon batter into the prepared muffin-pan cups, filling almost to the top.

  5. 5

    Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool. Serve warm.

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Nutrition Facts

Per serving

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