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Pumpkin Pie Muffins

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Submitted by: Saundra M

 

Pumpkin and pumpkin pie spices are used in these muffins, along with brown sugar, molasses, buttermilk and nuts.
 

Ingredients

  • 2 cups flour
  • 3/4 cup packed brown sugar
  • 1 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1/2 t. ginger
  • 1/4 t. cloves
  • 1/8 t. nutmeg
  • 3/4 c. canned pumpkin
  • 1/2 c. butter, melted and cooled
  • 1/4 c. buttermilk
  • 2 eggs, slightly beaten
  • 3 Tb. molasses
  • 1 t. vanilla
  • 3/4 c. coarsely chopped pecans or walnuts

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Method

Preheat oven to 400 degrees. Grease twelve, 2 3/4-inch muffin cups. In a large bowl, stir together first 9 ingredients. In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses and vanilla until blended. Make a well in center of dry ingredients; add pumpkin mixture. Stir just to combine. Stir in nuts. Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a cake tester inserted in center comes out clean. Remove pan to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

 

Notes: Great muffins for breakfast on Thanksgiving morning!

 

Number of Servings: 12

 

Submitted by: Saundra M ()

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