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!
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.