PUMPKIN NUT MUFFINS
Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.
Provided by Amy Posont
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
- Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
- Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.4 g, Cholesterol 22.4 mg, Fat 4.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 115.3 mg, Sugar 9.5 g
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bajaj Sharma
[email protected]I'm giving this recipe one star because it's the lowest rating I can give. These muffins are truly awful.
Almasi Erik (TKKHSSP)
[email protected]These muffins are the worst thing I've ever tasted. I would not recommend them to anyone.
Charisse Parker
[email protected]The muffins were a complete disaster. I followed the recipe exactly, but they turned out burnt and inedible.
Crafter
[email protected]The muffins were too sweet for my taste. I think I'll reduce the amount of sugar next time.
Donsino Digital Tech
[email protected]The muffins didn't rise as much as I expected. I'm not sure what went wrong.
Md Hadayet ullah
[email protected]I found the muffins to be a little bland. I think I'll add some extra spices next time.
Teddy Mpumi
[email protected]The muffins were a little too dry for my taste, but they were still good.
Leyla Boyt
[email protected]I'm not a big fan of pumpkin, but these muffins were surprisingly delicious. I'll definitely be making them again.
Ekene Benelove
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
Lila Tmg
[email protected]I made these muffins with gluten-free flour and they turned out great!
Taina Bale
[email protected]These muffins are a great way to use up leftover pumpkin puree.
ADEDEJI LATEEF ADEYEMI
[email protected]I love the addition of nuts to these muffins. They add a nice crunch and flavor.
DarkSouls
[email protected]These muffins are the perfect fall treat. They're warm and comforting, with a delicious pumpkin flavor.
Ana Samussone
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They're light and fluffy, with a tender crumb.
Mobeen rajpoot Rajpoot
[email protected]These muffins are so easy to make and they taste delicious. I love that they're also healthy.
Yamen Gamer ii
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Lydia Chan
[email protected]These muffins were a hit with my family! They're moist and flavorful, with a perfect balance of pumpkin and spice. I'll definitely be making them again.