“Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.” - by Amy Posont
Ingredients
Adjust Servings
Original recipe yields 2 dozen
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
- 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.
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 122 cal
- 6%
- Fat
- 4.8 g
- 7%
- Carbs
- 18.4 g
- 6%
Based on a 2,000 calorie diet
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Reviews (46)
Rate This Recipe
"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 reg..." See moreular 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! "
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