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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)
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl, stir together dry 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.
Recipe submitted by: Amanda Formaro
FamilyCorner.com Amanda Formaro is the entrepreneurial mother of four children. She and her husband live in southeastern Wisconsin. She is also the owner of FamilyCorner.com Magazine. Subscribe to her free holiday newsletter, Family Holidays, by sending any email message to holidays-on@mail-list.com or by visiting her website at www.familycorner.com!  For more information: Find a recipe | Come add a recipe | Share this recipe
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