Pumpkin Nut Muffins
Buttermilk is required for a light tang, and a little bit of ginger and molasses add a wonderful complexity of flavors. With these muffins, you can’t go wrong.
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.