Delicious for breakfast these muffins are also good with lunch or your afternoon coffee break
Prep Time
40 mins
Dificult
Medium
Servings
24
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups
2 1/4 inches in diameter.
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.