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Pumpkin-Molasses Muffins

Yield 1 dozen
Molasses lends old-fashioned flavor to these moist and rich muffins.


  • 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

How to Make It

  1. 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.

  2. 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.

Christmas with Southern Living 1999