Ingredients
- 2 cups flour
- ¾ cups packed brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ⅛ teaspoon nutmeg
- ¾ cup canned pumpkin
- ½ cup butter, melted and cooled
- ¼ cup buttermilk
- 2 eggs, lightly beaten
- 3 tablespoons molasses
- 1 teaspoon vanilla
- ¾ cup coarsely chopped pecans or walnuts
- ¾ cup chopped dates (optional)
Make it step by step
- Preheat oven to 400°F.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.