Tuesday, September 7, 2010

Pumpkin Nut Muffuns

  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1/3 cup buttermilk
  • 1/3 cup butter,melted

  • 1 tablespoon molasses
  • 1/2 teaspoon vanilla extract
  • 1 cup white sugar
  • 1 cup canned pumpkin
  • 1/2 cup chopped pecans
  1. Set your oven to 350 degrees F then lightly oil a 24 cups muffin pan with about 2 ¼ inches in diameter.
  2. Combine the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper. Then whisk the pumpkin, buttermilk, and melted butter, and molasses, vanilla and sugar in a big mixing bowl. Combine both mixtures together before adding in the nuts. Pour the batter over the cups up to nearly full.
  3. Place them inside the oven and let them cook for twenty to twenty five minutes or just until the toothpick placed at the middle of the muffin do not have anything sticking to it when pulled out. Place them on the wire racks for further cooling.

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