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My review
Pumpkin Nut Muffins
Amy Posont
"Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break."
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Ingredients
40 m servings 122 calsOriginal recipe yields 24 servings (2 dozen)
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Directions
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Prep
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Cook
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Ready In
- 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 Facts
Per Serving: 122 calories; 4.8 g fat; 18.4 g carbohydrates; 2.1 g protein; 22 mg cholesterol; 115 mg sodium. Full nutrition
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Reviews
Read all reviews 5263 Ratings
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Most helpful positive review
12/9/2007
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...
Most helpful critical review
10/30/2004
This recipe was not very good. The muffins were very dry and bland. I halfed the recipe to make twelve muffins, but they came out way to small. I would not make it again.
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12/9/2007
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...
10/26/2007
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...
9/20/2004
I have to give this recipe five stars hands down. I added some raisins to the batter and baked it in two 9x3 bread pans and baked a tadd longer. It came out wonderful. What a nice fall treat....
1/19/2005
I loved this recipe. I made it for our Christmas morning breakfast and everyone loved it. I made a few subtle changes: 1/2 cup white and 1/2 cup brown sugar instead of one whole cup of white s...
7/13/2001
These muffins are awesome! Everyone I've baked them for wants the recipe.
9/3/2008
The recipe turned out great. I soaked the flour, buttermilk (I used Keifer instead), along with the pumpkin overnight. In the morning I added the remaining items minus the baking powder and only...
10/13/2009
This recipe is the best pumpkin recipe yet. Very moist and full of flavor. I just added 1 tsp salt & 1/2 tsp cloves. I also did 1/2 & 1/2 pecans & walnuts. Just wonderful! I will try them next ...