Pumpkin Walnut Muffins
Rich and flavorful, molasses-sweetened pumpkin muffins loaded with chopped walnuts and dates.
1/2 cup butter, melted and cooled slightly
3/4 cup canned or cooked puréed 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
- Preheat oven to 400°F (205°C) and grease twelve 1/2-cup muffin cups or line with papers.
- In a bowl, whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla.
- 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.
- 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 12 muffins.