Rating: 4.5 stars
72 Ratings
  • 5 star values: 39
  • 4 star values: 29
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.

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  • 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

123 calories; protein 2.1g; carbohydrates 18.4g; fat 4.8g; cholesterol 22.4mg; sodium 115.3mg. Full Nutrition
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