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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These would be so good with cream cheese. From Oxmoor House. Ingredients:
1/2 cup butter or 1/2 cup 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 |
Directions:
1. Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating well.
2. Add pumpkin and molasses, beating well.
3. Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at medium-low just until blended.
4. Stir in pecans. Spoon into greased muffin pans, filling three-fourths full. Bake at 375° for 20 minutes. Remove from pans immediately.
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