Pumpkin Molasses Muffins

These muffins were new to me. I adapted the recipe from an epicurious recipe. I omitted the candied ginger and the molasses icing, which I didn’t think would improve the muffin at all, and made them a standard size as well. When we tried them warm, we all thought there was too much molasses in them, but having eaten the rest cold, we feel it is just the right amount.

1 cup sugar
1/2 cup canola oil
3 eggs
15 oz. cooked pumpkin puree
1/2 cup molasses
1/2 cup buttermilk

Beat the sugar and oil together. Ad the eggs and beat. Add the rest of the wet ingredients listed above.

2 3/4 cups flour
2 tsp. ginger
1 1/2 tsp. baking soda
1 tsp. salt

Mix the dry ingredients together and stir into the wet ingredients until just combined.

Line 18 muffin pans with paper liners and divide the batter among them. Bake in a preheated 350 degree oven for about 20-25 minutes, until the tops spring back when you depress them. Cool.

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