Sunday, February 4, 2007

Pumpkin Muffins

½ c butter, softened
¾ c packed light brown sugar
¼ c molasses
1 egg, beaten
1 c canned pumpkin
1 tsp baking soda
1 ¾ c flour
¼ tsp salt
¼ c finely chopped pecans

Preheat oven to 375. Grease muffin pan cups. Beat butter, brown sugar and molasses in medium bowl until well blended. Blend in egg and pumpkin. Combine flour with soda and salt. Stir into pumpkin mixture; fold in pecans. Fill muffin cups 2/3 full.

Bake for 30 minutes or until lightly browned and top springs back when lightly touched.

Note: these freeze well

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