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.
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.