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Ingredients

1 cup sugar
1 cup pumpkin ; canned
1/4 teaspoon ginger ; ground
1/2 cup pecans ; chopped
1 tablespoon molasses
1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour ; sifted
2 egg(s)
1/3 cup butter ; melted
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/3 cup buttermilk

Preparation:

Preheat oven to 350 F (175 C). Grease 24-muffin pan cups, about 2 1/4 inch in diameter. In a small bowl, combine the cinnamon, nutmeg, flour, baking soda, baking powder and ginger. In a large bowl, beat the eggs, sugar, buttermilk, vanilla, pumpkin, butter, and molasses. Stir in the dry ingredient mixture, until moistened. Fold in the pecans. Spoon the batter into the muffin cups, filling almost to the top. Bake for 20 25 minutes or until a wooden pick inserted into the center of muffins comes out clean. Remove from cups and cool on a rack. Serve them warm. Makes 24 muffins.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 120.3
Total Sugars: 9.2g
Carb.: 17.9g
Fiber: 0.6g
Total Fats: 4.7g
Cholesterol: 22.6mg
Protein: 2g
Sodium: 61.5mg

Detailed Nutrition...

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^*Data provided by USDA