Friday, November 22, 2013

Pumpkin Gingerbread Muffins

Yep, it's that time of year when all things pumpkin surface on the food blogs.  I don't mind a bit because I think of pumpkin as a comfort food.  These muffins are a great way to share that comfort with others.  They bake up pretty and are nice and moist.  I promise these will not disappoint!

adapted from RecipeGirl

3/4 cup packed brown sugar
1/2 cup butter, softened (or you can sub shortening or coconut oil)
1/4 cup molasses
1 egg
1 cup pumpkin puree
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves

Preheat oven to 350 degrees.  Grease or line a muffin tin.  In a large bowl, beat together brown sugar, butter, and molasses.  Add egg and pumpkin puree.  Beat in remaining dry ingredients, just until moist.  Fill muffin cups about 3/4 full and bake for 20 minutes.  Makes 1 dozen.

No comments: