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