Pumpkin Pie Muffins

Pumpkin and pumpkin pie spices are used in these muffins, along with brown sugar, molasses, buttermilk and nuts.

Ingredients:

• 2 cups flour
• 3/4 cup packed brown sugar
• 1 1/2 t. baking powder
• 1/4 t. baking soda
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 t. ginger
• 1/4 t. cloves
• 1/8 t. nutmeg
• 3/4 c. canned pumpkin
• 1/2 c. butter, melted and cooled
• 1/4 c. buttermilk
• 2 eggs, slightly beaten
• 3 Tb. molasses
• 1 t. vanilla
• 3/4 c. coarsely chopped pecans or walnuts

Directions:

Preheat oven to 400 degrees. Grease twelve, 2 3/4-inch 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. Stir just to combine. Stir in nuts. Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a cake tester inserted in center comes out clean. Remove pan to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

Number of Servings: 12

Notes from the Cook: Great muffins for breakfast on Thanksgiving morning!