After the Storm Pumpkin Muffins

Hurricane Hermine brought havoc to Florida, Georgia, and South Carolina, but here in North Carolina, I consider us lucky to have less than 2 inches of rain and very little wind.  It's not to say that I haven't lived through some of the roughest of storms, but anytime you don't have any damage doesn't mean you don't prepare for the worse when these storms are coming.  I have a great respect for "Mother Nature!"

The storm did bring some cooler temperatures and while the kitties were enjoying a morning on the screened-in porch, I decided to bake.  Pumpkin came to mine as the day was still overcast and cool.  It's a favorite flavor in our house and the aroma of spices while baking just gave it a warm feeling.  The rich taste of pumpkin was enhanced with cranberries and pecans, but also molasses, which was a favorite of my dad's.  He poured it on his pancakes and like him, I love the unique taste it brings to my baked goods.

Pumpkin Muffins
2 3/4 cups King Arthur all-purpose flour
1 cup granulated sugar
2 tsp. Pumpkin Pie spice
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups canned pumpkin puree
1/2 cup oil
1/2 cup molasses
1/2 cup buttermilk*
3/4 cup dried cranberries (or raisins, dates, currants)
3/4 cup chopped pecans

*If you don't have buttermilk, add 1/2 tsp. cider vinegar to milk and let set for about 5-7 minutes.

Preheat oven 375F-degrees.  Spray a muffin pan with a nonstick cooking spray and set aside.

In a large bowl, combine pumpkin,oil, molasses, and buttermilk.  Whisk to combine thoroughly.  Add the dry ingredients and stir.  Finally, add the cranberries and pecans.  The batter is thick, but don't over mix.

Use a 1/4 cup scoop and divide batter among the muffin cups.

I'm pretty generous because I love to get a "muffin top"on my finished muffin!  Bake 15-17 minutes.  Let cool slightly in the pan then remove to a rack.  Serve warm with butter, if desired...I did.  Enjoy!