Pumpkin Nut Muffins
Description
This quick and easy pumpkin nut muffin recipe features buttermilk for subtle tang and a touch of ginger and molasses for a rich complexity of flavors.
Ingredients
•
2 cups sifted all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1 cup white sugar
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1 cup canned pumpkin
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1/3 cup buttermilk
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1/3 cup butter, melted
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2 eggs
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1 tablespoon molasses
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1/2 teaspoon vanilla extract
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1/2 cup chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2
Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and ginger together on wax paper.
3
Beat sugar, pumpkin purée, buttermilk, melted butter, eggs, molasses, and vanilla extract together in a bowl; stir in flour mixture until just moistened. Fold in pecans.
4
Divide batter among the prepared muffin cups, filling each almost to the top.
5
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes, before transferring muffins to a wire rack to cool. Serve warm.