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Recipe Summary:

Ingredients:

• 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)

Directions:

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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