Ingredients:
3/4 cup brown sugar
1/4 cup molasses
1/2 cup soft butter
1 eggs, beaten
1/4 cup pecans
1 cup pumpkin puree
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour ( if using self-rising, omit soda and salt)
Directions:
Cream sugar, molasses, and butter in a mixing bowl; add pumpkin and egg and mix well.
Mix the dry ingredients into the pumpkin batter and fold in nuts.
Grease muffin tins (or use paper cups) and fill half full.
Bake at 375 degrees for 20 minutes.
Servings: 16
Time preparation: 10 min.
Time total: 30 min.