Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
24
Yield:
2 dozen muffins
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and ginger together on wax paper.
Beat sugar, pumpkin purée, buttermilk, melted butter, eggs, molasses, and vanilla extract together in a bowl; stir in flour mixture until just moistened. Fold in pecans.
Divide batter among the prepared muffin cups, filling each almost to the top.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes, before transferring muffins to a wire rack to cool. Serve warm.
Nutrition Facts (per serving)
| 123 | Calories |
| 5g | Fat |
| 18g | Carbs |
| 2g | Protein |
