Pumpkin Molasses Muffins

Lynnda Cloutier


For a real taste treat, slather these moist, velvety muffins with heady, gingery butter. To match the photo, bake muffins in mini bundtlette pans and mold butter in small chocolate molds. From an old magazine

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1/4 lb. butter or margarine, 1 stick, room temperature
3/4 cup golden brown sugar, packed
1 large egg
1 cup canned pumpkin
1/4 cup molasses
1 3/4 cups flour
1 tsp. baking soda
3/4 tsp. powdered ginger
1/4 tsp. salt
1/4 cup finely chopped pecans
ginger honey butter for serving, recipe follows if desired

Directions Step-By-Step

Preheat oven to 375. Grease 18 two inch muffin cups or mini bundlette pans. In food processor with metal blade or in medium size mixing bowl. cram the butter and brown sugar til well blende. Ad the egg, pumpkin, and molasses, mixing well. Mixture will be grainy. Add flour, baking soda, ginger and salt. Mix til they are incorporated. Mix in the pecans. Spoon batter into muffin cups. Fill them half full. Bake for 15 minutes or til tops are puffed and spring back when lightly pressed with fingertips. These muffins may be frozen, wrapped airtight a and defrosted, wrapped at room temperature. Reheat at 350 for 5 minutes or til they are heated through. Serve warm with Ginger Honey Butter if desired. Makes 18 two inch muffins.
Ginger Honey Butter:
6 Tbsp. butter or margarine, room temperature 3/4 stick
2 Tbsp. honey
1/2 tsp. powdered ginger

Stir ingredients in small bowl til blended. Spoon mixture into serving bowl or make butter molds by spreading butter into chocolate molds. Freeze butter til solid; pop out. Store in refrigerator up to 2 days or freeze. Bring to room temperature 15 minutes before serving.
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About this Recipe

Course/Dish: Muffins