PUMPKIN- GINGERBREAD MUFFINS
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¾ cup firmly packed brown sugar
½ cup butter, softened
¼ cup molasses
1 large egg, beaten
1 cup canned pumpkin puree (not sweetened pumpkin)
1¾ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ cup pecans, raisins or cranberries (optional)
1. Preheat oven to 350°F.
2. In a large bowl, combine sugar, butter and molasses; beat well with an electric mixer. Add egg and pumpkin beating until smooth.
3. In a separate bowl, whisk together flour, baking soda and salt. Add to pumpkin mixture, stirring just until moistened (the batter will be thick and lumpy).
4. Fill lightly greased muffin cups half full. Bake 20 minutes, or until toothpick inserted in center comes out clean.
Yield: 12 muffins
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RATE THIS RECIPE[ratings]
When I made these, my son said YUM YUM YUM! I thought they were good too. I chose to put cranberries in them and didn’t think they worked well with the flavors. I personally would prefer these plain with no added nuts or fruit.”
-Freeport, ME
