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Pumpkin-Molasses Muffins




Source of Recipe


Marla


List of Ingredients




1 stick butter or margarine*
3/4 c golden brown sugar -- packed
1 lg egg
1 c canned pumpkin
1/4 c molasses
1 3/4 c all-purpose flour
1 ts baking soda
3/4 ts powdered ginger
1/4 ts salt
1/4 c finely chopped pecans
ginger-honey butter



Recipe



* at room temperature 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.