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Thanksgiving: Pumpkin Molasses Muffins




Source of Recipe


Food Mixes and Do Ahead Meals


List of Ingredients




1 stick butter or margarine*
3/4 cup golden brown sugar -- packed
1 large egg
1 cup canned pumpkin
1/4 cup molasses
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon powdered ginger
1/4 teaspoon salt
1/4 cup finely chopped pecans
GINGER-HONEY BUTTER

* at room temperature


Recipe



Preheat the oven to 375 degrees.
Grease 18 2-inch muffin cups.

In a food processor fitted with the metal blade or in a medium-size mixing
bowl, cream the butter and brown sugar until well blended. Add the egg,
pumpkin
and molasses, mixing well. The mixture will be grainy.

Add the flour, baking soda, ginger and salt, mixing until they are
incorporated.
Mix in the pecans. Spoon the batter into the muffin cups, filling them half
full.

Bake for 15 minutes or until the tops are puffed and spring back when lightly
pressed with the fingertips.
Makes 18 2-inch muffins

TO FREEZE:
Wrap airtight and freeze.

TO THAW:
Defrost, wrapped, at room temperature for several hours.

NOTE:
A 12-cup (2 3/4-inch each) muffin pan also can be used.