Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.
Ingredients
- sifted all-purpose flour: 2 cups
- baking soda: 1 tsp
- baking powder: 0.5 tsp
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.5 tsp
- ground ginger: 0.25 tsp
- eggs: 2 piece
- buttermilk: 0.33333 cup
- butter: 0.33333 cup (melted)
- molasses: 1 Tbsp
- vanilla extract: 0.5 tsp
- white sugar: 1 cup
- canned pumpkin: 1 cup
- pecans: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
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Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
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Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
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Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
