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MUFFIN &
SCONE RECIPES:
Pumpkin Gingerbread Muffins
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Pumpkin-
Gingerbread Muffins |
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Delicious fall
morning treat...
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¾
cup |
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firmly packed brown sugar |
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½
cup |
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butter, softened |
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¼
cup |
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molasses |
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1
large |
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egg,
beaten |
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1
cup |
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canned pumpkin puree (not sweetened
pumpkin) |
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1¾
cups |
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all-purpose flour |
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1
tsp |
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baking soda |
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¼
tsp |
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salt |
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½
cup |
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pecans, raisins or cranberries
(optional) |
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1 |
Preheat oven
to 350°F. |
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2 |
In a large
bowl, combine sugar, butter and molasses; beat
well with an electric mixer. Add egg and pumpkin
beating until smooth. |
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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). |
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4 |
Fill lightly
greased muffin cups half full. Bake 20 minutes,
or until toothpick inserted in center comes out
clean. |
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Yield: 12 muffins |
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RATE this Recipe
Ratings:
***Hey,
This one's a keeper!- would
make it again. 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
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