Prep 10 mins
Cook 20 mins
The Shakers were a hard-working simple group of people who were notorious for their "Hands to work Hearts to God" school of thought. Their recipes were like themselves - easy, simple, and plain. Their recipes were easy and all their dishes were produced from the products of their farm and were always fresh or preserved naturally. These pumpkin muffins are easy and deeelish.
- 3⁄4 cup brown sugar
- 1⁄4 cup molasses
- 1⁄2 cup soft butter
- 1 egg, 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)
- 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.
YUM!!! We loved these muffins. Perfectly sweet but not cloying. My best description of the flavor is a cross between gingersnap cookies and pumpkin pie. Since these are two of my all-time favorite things, I loved the way these muffins came out. Definitely a keeper. Made for ZWT3.
Good muffins! DH thought the flavor of the molasses overpowered the flavor of the pumpkin, but they were still good. They are not too sweet so if you wanted to make them more cakelike, you could top them with cream cheese frosting. Not very healthy that way, but still good.