Pumpkin Pie Muffins
Source of Recipe
The Pastry Shop
List of Ingredients
2 cups flour
3/4 cups packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon nutmeg
3/4 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 cup buttermilk
2 eggs, lightly beaten
3 tablespoons molasses
1 teaspoon vanilla
3/4 cup coarsely chopped pecans or walnuts 3/4 cup chopped dates
(optional)
Recipe
Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl,
stir together 9 ingredients. In another bowl, stir together pumpkin,
butter, buttermilk, eggs, molasses and vanilla until blended. Make a
well in center of dry ingredients; add pumpkin mixture and stir just to
combine. Stir in pecans and dates.
Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a
cake tester inserted in center of one muffin comes out clean. Remove to
wire rack. Cool 5 minutes before removing muffins from cups; finish
cooling on rack.
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