Pumpkin Nut Muffins

Pumpkin Nut Muffins

47 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Amy Posont
Recipe by  Amy Posont

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

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Ingredients

Adjust Servings

Original recipe yields 2 dozen

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Directions

  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.

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Reviews (47)

Rate This Recipe
sounds of clouds
35

sounds of clouds

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 used regular milk instead of buttermilk which I didn't have. I also used fresh pumpkin instead of canned out of preference. Finally, I didn't have any ground ginger or cloves but the recipe still tasted great!

missy
25

missy

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

CathyWD
15

CathyWD

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, instead of all white and 1/2 brown sugar. I will definitely make these again.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 122 cal
  • 6%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 18.4 g
  • 6%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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