Nutty Pumpkin Muffins

I made a fresh batch of these yesterday. This first batch I didn't fill the muffin cups full enough they turned out little so the second batch I made sure I filled it atleast 2/3rds full. I reserved some of my chopped pecans and mixed it with brown sugar and cinnamon to sprinkle on the top before I baked them. I doubled the recipe to feet my large family. Remember that if you don't have buttermilk on hand you can take whole milk and add a tablespoon of lemon juice and your results will be really close to using the buttermilk. I also didn't have enough raisins on hand so I didn't put them in.

Bake a batch of these Fall Favorites and fill your kitchen with the fresh smell of fall.

3/4 cup packed brown sugar
2 eggs
1/4 cup butter (margarine) melted
1 cup mashed pumpkin
1/2 cup buttermilk
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup chopped pecans or walnuts
1/2 cup raisins

Combine the first three ingredients in a large bowl. Beat until the sugar is dissolved. Add pumpkin and buttermilk, beat until smooth.

Combine remaining ingredients in a separate bowl. Add that to the pumpkin mixture, stirring just to moisten.

Spoon into a greased muffin pan 2/3 full.

Bake at 400 degree's 20-25 minutes

18 muffins