Ingredients
Units
Scale
- 1 stick of soft butter (do not use margarine)
- 3/4 cup brown sugar
- 1/3 cup molasses
- 1 cup mashed, cooked pumpkin (or winter squash)
- 1 beaten egg
- 1 3/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
Instructions
- Preheat the oven to 375 degrees.
- Grease the muffin pan.
- Combine the soft butter, brown sugar and molasses in a mixing bowl and beat until smooth and creamy.
- Add the pumpkin and the egg and continue to beat well. You will still flecks of white but that’s fine.
- In a second bowl whisk the dry ingredients and add that to the mixing bowl.
- Mix in some raisins or chopped nuts if you have them. They aren’t necessary but they do add something special.
- Mix it until the flour is just incorporated. Too much mixing will leave your muffins too heavy.
- Spoon into muffin pans and bake for 15-18 minutes. Be careful. These muffins burn rather quickly. In fact, the original recipe called for them to be baked at 400 degrees but I burned every batch at that temperature.
Notes
Sprinkling the tops of the muffins with some sugar before baking makes a lovely crust.
- Prep Time: 20 min
- Cook Time: 18 min
Keywords: pumpkin muffins, squash muffins, muffins