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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin-Molasses Muffins Recipe

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This recipe for Pumpkin-Molasses Muffins is from Echols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup butter or margarine, softened
¾ cup firmly packed brown sugar
1 large egg
1 cup canned pumpkin
¼ cup molasses
1¾ cups all-purpose flour
1 T baking soda
¼ t salt
¾ t ground ginger
¼ cup chopped pecans
Directions:
Directions:
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.

Combine flour and next 2 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.
Number Of Servings:
Number Of Servings:
1 dozen
Personal Notes:
Personal Notes:
Molasses lends old-fashioned flavor to these moist and rich muffins.

 

 

 

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