Pumpkin Spice Muffins

Name: Pumpkin Spice Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 cup sugar; 1 cup pumpkin; 1/4 teaspoon ginger; 1/2 cup pecans; 1 tablespoon molasses; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 2 cup all-purpose flour; 2 egg(s); 1/3 cup butter; 1/2 teaspoon nutmeg; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/3 cup buttermilk

Recipe Box Rate/Review Meal Plan

Submitted by baker

The perfect autumn treat. Sweet pumpkin muffins with pecans.

Cal: 241 Fat: 9g Carbs: 36g Protein: 4g Fiber: 1g
More Nutrition...

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Original recipe serves 12

Ingredients (serves 2)

½ 2x 3x Reset

0.16666666666667 cup sugar

0.16666666666667 cup pumpkin ; canned

0.041666666666667 teaspoon ginger ; ground

0.083333333333333 cup pecans ; chopped

0.16666666666667 tablespoon molasses

0.083333333333333 teaspoon baking powder

0.16666666666667 teaspoon baking soda

0.33333333333333 cup all-purpose flour ; sifted

0.33333333333333 egg(s)

0.0555 cup butter ; melted

0.083333333333333 teaspoon nutmeg

0.16666666666667 teaspoon vanilla extract

0.083333333333333 teaspoon cinnamon

0.0555 cup buttermilk

In My Kitchen

Directions

Prep: 25 min | Cook: 25 min | Ready in: 50 min

Preheat oven to 350 F (175 C).
Grease 12-muffin pan cups, about 2 3/4 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 12 muffins.

Nutrition Facts^*

Based on a 2000 calorie diet per serving per serving

DV %

12
--
11.9
4.5
14.6
15
7.9
5.1

Calories: 240.8
Total Sugars: 18.5g
Carb.: 35.8g
Fiber: 1.1g
Total Fats: 9.5g
Cholesterol: 45.1mg
Protein: 3.9g
Sodium: 123.1mg

Breakdown By ingredient... Compare to other recipes...

^*Data provided by USDA

Anonymous User on 2011-10-23

These were a hit at a recent party. Hint: if you use egg substitute instead of real eggs, they will taste the same but come out denser.

nonsense on 2008-10-05

These are incredible. You can probably leave out the pecans.

(Not yet rated) Anonymous User on 2006-10-01

These were very good. They came out moist and sweet. The recipe here filled up exactly a 9-cup muffin tin with 3 1/4 inch diameter cups.