Pumpkin Nut Muffins

Pumpkin Nut Muffins

49

"Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break."

Ingredients

40 m {{adjustedServings}} servings 122 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
  2. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
  3. 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.
  4. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

49
  1. 59 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I've tried many pumpkin muffin recipes and this is the one I've been looking for! Moist, plenty of pumpkin flavor, and a very light and fluffy texture. I used walnuts instead of pecans, and us...

These need 1/2 teaspoon SALT to bring out the flavors.

This is a great recipe! I replaced the butter with olive oil and added 1/2 tsp salt. Recipe says it makes 24 but I got 12 large ones. Worked just right. I also used 1/2 whole wheat flour, in...