"The belly rules the mind."--Spanish Proverb

Pumpkin-Molasses Muffins Recipe

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This recipe for Pumpkin-Molasses Muffins, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Thursday, March 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter or margarine at room temperature
3/4 cup dark brown sugar, packed
1 large egg
1 cup canned pumpkin
1/4 cup molasses
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon powdered ginger
1/4 teaspoon salt
1/4 cup finely chopped pecans

Directions:
Directions:
Preheat the oven to 375. Grease 18 2 inch muffin cups. In a food processor fitted with the metal blade or in a medium size mixing bowl, cream the butter and brown sugar until well blended. Add the egg, pumpkin, and molasses, mixing well. The mixture will be grainy. Add the flour, baking soda, ginger and salt, mixing until they are incorporated. Mix in the pecans. Spoon the batter into the muffin cups, filling them 1/2 full. Bake for 14 minutes or until the tops are puffed and spring back when lightly pressed with the fingertips.

Serve warm with Ginger-Honey
Butter.

Number Of Servings:
Number Of Servings:
18

 

 

 

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