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Pumpkin Nut Muffins

Pumpkin Nut Muffins

コスト $10, 節約する $15

出典: Recommended by CookPal

  • 25 分
  • 24 人数
  • $10

材料

  • Dry Ingredients

    • 2 cups sifted all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger

  • Wet Ingredients

    • 🥚 2 eggs
    • 🥛 ⅓ cup buttermilk
    • ⅓ cup butter, melted
    • 1 tablespoon molasses
    • ½ teaspoon vanilla extract
    • 1 cup white sugar
    • 1 cup canned pumpkin

  • Additional Ingredients

    • ½ cup chopped pecans

手順

1

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.

2

Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger onto wax paper.

3

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.

4

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.

栄養素

1人前あたり

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カロリー

  • 2
    タンパク質
  • 18
    炭水化物
  • 5
    脂肪

💡 For extra flavor, try adding a pinch of cardamom or cloves to the spice mix.Store muffins in an airtight container to keep them fresh for up to 3 days.These muffins can be frozen for up to 3 months; thaw them at room temperature before serving.