Pumpkin Pistachio Muffins

Ingredients: 
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
2 eggs, slightly beaten
1/3 c. buttermilk
1/3 c. butter, melted
1 tbsp. molasses
1/2 tsp. vanilla
3/4 c. sugar
1 c. pumpkin puree
1/2 c. chopped pistachios, divided

Instructions:  Preheat oven to 350 degrees. Grease 24 muffin pan cups. Sift together flour, baking soda, baking powder and spices. Beat together eggs, buttermilk, butter, molasses, vanilla, sugar and pumpkin. Add dry ingredients all at once, stirring just to moisten.  Fold in HALF of the pistachios. Fill muffin cups almost to top. Top with remaining pistachios.  Bake 20 to 25 minutes. Remove from cups and cool on rack.