Pumpkin Pie Muffins: A Keeper from the Recipe Box

I dug out my pumpkin recipes today. I don't know if it was seeing that pile of pumpkins in Kellogg Saturday that inspired me. It may have also been a trip to Starbucks this morning on my way to a teacher inservice that did it. The pumpkin spice latte was a perfect way to start the day. Here is one of my favorite pumpkin recipes.

Pumpkin Pie Muffins
2 cups flour
3/4 cup packed brown sugar
1 1/2 teas. baking powder
1/4 teas. baking soda
1/2 teas. salt
1 teas. cinnamon
1/2 teas. ginger
1/4 teas. cloves
1/4 teas. nutmeg
3/4 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 cup buttermilk
2 eggs, slightly beaten
3 tablespoons molasses
1 teas. vanilla
3/4 cup coarsely chopped pecans or walnuts
3/4 cup dates ( or raisins)

Preheat oven to 400. Grease or paper a 12 cup muffin tin.
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. 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 nuts and fruit.
Put batter in cups and bake 20-15 minutes. Remove muffin tin on rack to cool. Cool five minutes before removing muffins from cups. Store in airtight container. These also freeze well. These are very moist and a perfect treat for a Saturday morning with a friend, an after school snack, or a breakfast companion with coffee or tea. Enjoy!