Preheat oven to 400°F
2 cups flour
3/4 cup dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 eggs
3/4 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 cup buttermilk
3 tablespoons molasses
1 teaspoon vanilla
1 teaspoon orange zest
3/4 cup chopped pecans or walnuts
Melt the butter in the microwave for about a minute and set aside. Combine dry ingredients together in a large bowl. Blend with whisk until thoroughly blended. In a separate bowl, lightly beat the eggs and then proceed to combine the remaining wet ingredients. Blend all wet ingredients thoroughly. Make a well in the center of the dry ingredients and pour the mixed wet ingredients in the center. Gently fold the wet ingredients into the dry ingredients until just blended. Add the chopped pecans or walnuts and mix briefly. Use a measuring cup or ice cream scoop to evenly distribute the batter into greased muffin pan.
Bake for approximately 20 - 25 minutes or until a toothpick inserted in muffin comes out clean. Let cool for 2 minutes before removing from muffin pan and transfer to cooling racks to completely cool.