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This is a great recipe when you only use half of a large can of pumpkin for a pie and don't know what to do with the rest.


  • 1/2 Cup (1 stick) butter or margarine, room temperature
  • 1/4 Cup dark brown sugar, firmly packed
  • 1/3 Cup molasses
  • 1 Egg
  • 1 Cup cooked or canned pumpkin (about 8 ounces)
  • 1 3/4 Cups flour
  • 1/4 Teaspoon salt
  • 1 Teaspoon baking soda
  • 1 1/2 Teaspoons ground cinnamon
  • 1 Teaspoon grated nutmeg
  • 1/4 Cup currants or raisins


  • Preheat oven to 400 Degrees
  • Grease 14 muffin cups or use paper liners
  • With an electric mixer, cream the butter or margarine until soft. Add the sugar and molasses and beat until light and fluffy.
  • Add the egg and pumpkin and stir until well blended.
  • Sift over the flour, salt, baking soda, cinnamon, and nutmeg. Fold just enough to blend; do not overmix.
  • Fold in the currants or raisins.
  • Spoon the batter into the muffin cups filling them 3/4 full. Bake until the tops spring back when touched lightly; 12-15 minutes.

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