Pumpkin Pie Muffins

Name: Pumpkin Pie Muffins
Yield: 12 muffins
Ingredients: 2 c flour; 3/4 c brown sugar, firmly packed; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp each; ginger and nutmeg; 1/4 tsp cloves; 1/4 c buttermilk; 1/2 c butter, melted and cooled; 3/4 c canned pumpkin; 2 large eggs, beaten; 3 Tbsp molasses; 1 tsp vanilla; 3/4 c chopped pecans or walnuts; 3/4 c chopped dates (optional)

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By Stormy Stewart
@karlyn255

This creative muffin seams to be a wedding between a pumpkin pie and a pecan pie. The blessed union created a muffin you just can't stop eating.

I top these with this mix before baking for a true bakery experience

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

12 muffins

Ingredients

Add to Grocery List

2 c

flour
3/4 c

brown sugar, firmly packed
1 1/2 tsp

baking powder
1/4 tsp

baking soda
1/2 tsp

salt
1 tsp

cinnamon
1/2 tsp

each; ginger and nutmeg
1/4 tsp

cloves
1/4 c

buttermilk
1/2 c

butter, melted and cooled
3/4 c

canned pumpkin
2 large

eggs, beaten
3 Tbsp

molasses
1 tsp

vanilla
3/4 c

chopped pecans or walnuts
3/4 c

chopped dates (optional)

How to Make Pumpkin Pie Muffins

Step-by-Step

Preheat oven to 400 degrees.
Grease twelve muffin cups.
In a large bowl,stir together first 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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