Pumpkin Nut Muffins
Ingredients
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup white sugar
- 1 cup canned pumpkin
- ⅓ cup buttermilk
- ⅓ cup butter, melted
- 2 eggs
- 1 tablespoon molasses
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups or line cups with paper liners.
- Combine flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and ground ginger together onto wax paper.
- 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.
- Spoon batter into the prepared muffin-pan cups, filling almost to the top.
- 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.
Source
Original recipe: View Original