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Post Info TOPIC: Pumpkin Pie Muffins


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Pumpkin Pie Muffins
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  • 2 cups flour
  • 3/4 cups packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 3/4 cup canned pumpkin
  • 1/2 cup butter, melted and cooled
  • 1/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 3 tablespoons molasses
  • 1 teaspoon vanilla
  • 3/4 cup coarsely chopped pecans or walnuts
  • 3/4 cup chopped dates (optional)
Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl, stir together 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 and stir just to combine. Stir in pecans and dates.

Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.




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