Pumpkin Pie Muffins
Contributed by Jo P.
Source: 1988 Gourmet magazine

2 cups flour
3/4 cups packed brown sugar
1-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
3/4 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 cup buttermilk
2 eggs, lightly beaten
3 tbsp molasses
1 tsp vanilla
3/4 c coarsely chopped pecans or walnuts
3/4 c chopped dates (optional)

Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl, stir
together first 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.