1/2 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1 large egg
1 cup canned pumpkin
1/4 cup molasses
1 3/4 cups all-purpose flour
1 tablespoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
1/4 cup chopped pecans

Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating well. Add pumpkin and molasses, beating well.

Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at medium-low just until blended. Stir in pecans. Spoon into greased muffin pans, filling three-fourths full. Bake at 375° for 20 minutes. Remove from pans immediately.

Yield: 1 dozen

This entry was posted on Saturday, November 5th, 2005 at 12:52 am and is filed under Muffins. You can leave a response, or trackback from your own site.