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

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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

122.5 calories; 2.1 g protein; 18.4 g carbohydrates; 22.4 mg cholesterol; 115.3 mg sodium. Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2007
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 used regular 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! Read More
(36)

Most helpful critical review

Rating: 3 stars
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. Read More
(3)
71 Ratings
  • 5 star values: 39
  • 4 star values: 28
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/09/2007
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 used regular 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! Read More
(36)
Rating: 5 stars
12/09/2007
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 used regular 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! Read More
(36)
Rating: 4 stars
11/18/2006
These need 1/2 teaspoon SALT to bring out the flavors. Read More
(28)
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Rating: 4 stars
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 instead of all white and 1/2 brown sugar. I will definitely make these again. Read More
(15)
Rating: 5 stars
09/20/2004
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. Thanks! Read More
(13)
Rating: 5 stars
01/19/2005
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 sugar. I also added a dash of pumpkin pie spice and two whole cloves. AWESOME! Read More
(12)
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Rating: 5 stars
10/30/2003
These muffins are awesome! Everyone I've baked them for wants the recipe. Read More
(12)
Rating: 5 stars
09/03/2008
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 half the amount of sugar. I added the baking soda last. The only problem I had was that the recipe said it was for 24 muffins but I only got half the amount. I assume that it is 24 mini muffins not full size? Read More
(12)
Rating: 5 stars
10/14/2009
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 with raisins. Read More
(10)
Rating: 5 stars
10/14/2004
This is a great easy to prepare recipe with great taste! Prepared for the men's prayer breakfast and it turned out exceptionally well! Certainly a 5 star rating in my book! Read More
(8)
Rating: 3 stars
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. Read More
(3)