|
|
|
|
|
Delicious fall morning
treat...
|
|
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 |
|