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.

Nutrition per serving