Darkly rich and flavorful molasses-sweetened pumpkin muffins loaded with walnuts and dates.

Pumpkin Walnut Muffins

1/2 cup butter, melted and cooled slightly

3/4 cup canned or cooked pureed pumpkin

1/4 cup buttermilk

2 large eggs

3 tablespoons unsulfured molasses

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup brown sugar

3/4 cup chopped pitted dates

3/4 cup finely chopped walnuts

1. Preheat oven to 400°F (205°C) and grease twelve 1/2-cup muffin cups or line with papers.
2. In a bowl, whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla.
3. Into a large bowl combine flour, baking powder, spices, salt, and baking soda and stir in brown sugar. Make a well in center of flour mixture, add pumpkin mixture and stir just until combined. Stir in dates and divide batter among cups.
4. Sprinkle walnuts on top and bake in the middle of oven for 20 to 25 minutes, or until tested done when a wooden pick inserted in center comes out clean. Cool muffins 5 to 10 minutes and turn out onto a wire rack. Serve muffins warm or at room temperature.

Makes 1 dozen.