Pumpkin Pecan Muffins

2 C       All-purpose flour 
          (sifted)

1 tsp     Baking soda

1/2 tsp   Baking powder 

2 tsp     Rae and Ryan’s Pumpkin    
          Spice

2          Eggs 

1/3 C      Milk

1/3 C      Butter (melted)

1 Tbs      Molasses 

1/2 tsp    Vanilla extract 

1 C        White sugar 

1 C        Pumpkin (canned)

1/2 C      Pecans (chopped)

Preheat oven to 350 degrees

Beat together eggs, milk, melted butter,
molasses, vanilla, sugar, and pumpkin in
a large bowl. Stir in the dry ingredients,
all at once, just until moistened.
Fold in the nuts. Spoon into the prepared
muffin-pan cups, filling almost to the top.

Bake for 20 to 25 minutes or until a
wooden pick inserted in the centers
comes out clean. Cool on a wire rack.