You are here

Pumpkin Molasses Muffins For Autumn

Bettyskitchen's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs), softened
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Canned pumpkin 1 Cup (16 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Egg 1
  Self rising flour 1 Cup (16 tbs)
  Baking soda 3⁄4 Teaspoon
  Chopped pecans 1⁄2 Cup (8 tbs)
  Cooking oil spray 1
Directions

In a large bowl, cream ½ cup butter or margarine with ¾ cup brown sugar, and then beat with an electric mixer until smooth. Add 1 cup canned pumpkin, ¼ cup molasses, and 1 egg. Beat well. Combine 1 ¾ cups self-rising flour and ¾ teaspoon baking soda. Add to butter mixture, and stir until dry ingredients are moistened. Stir in ½ cup pecans. Spoon batter into muffin pans that have been sprayed with cooking oil spray, filling two-thirds full. Bake at 375 degrees for 20 minutes. Let cool slightly in pan, and then remove to a nice serving plate. These muffins are scrumptious on a fall day, along with a mug of hot apple cider!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Muffin
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
6
Homemade muffins make for an unforgettable addition to any Thanksgiving platter. Betty shares a simple pumpkin muffin recipe that is a real treat and an ideal way to start your day. Totally autumn centric delight for sure. Watch this video to learn more on how to make these yummy muffins.

Rate It

Your rating: None
4.8
Average: 4.8 (2 votes)