Pumpkin Walnut Muffins

By soccercat

Ingredients

• 1 stick unsalted butter (1/2 cup)
• 1 cup canned solid pack pumpkin
• 1/4 cup well-shaken buttermilk
• 2 large eggs
• 3 tablespoons unsulfured molasses
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 cup white whole-wheat flour
• 1-1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup packed brown sugar
• 3/4 cup finely chopped walnuts (about 3 oz.)

Details

Servings 12
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Pre-heat oven to 400 degrees and grease twelve 1/2 cup muffin cups

Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder , spices, salt and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.