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Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.
Ingredients
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 eggs
- 1/3 cup buttermilk
- 1/3 cup butter, melted
- 1 tablespoon molasses
- ½ teaspoon vanilla extract
- 1 cup white sugar
- 1 cup canned pumpkin
- ½ cup chopped pecans
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
Step 2
Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 123 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 10% |
| Cholesterol22mg | 7% |
| Sodium115mg | 5% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber1g | 3% |
| Total Sugars10g | |
| Protein2g | |
| Vitamin C1mg | 3% |
| Calcium21mg | 2% |
| Iron1mg | 4% |
| Potassium66mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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