Pumpkin Pie Muffins
Pumpkin Pie Muffins
2 cups flour
3/4 cup packed brown sugar
3 tablespoons molasses
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon baking soda
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, slightly beaten
Preheat oven to 400 degrees. Grease muffin cups. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. 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. Stir just to combine. Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a cake tester inserted in center comes out clean. Cool 5 minutes before removing muffins from cups; finish cooling on rack.
|
Linear Mode
