Pumpkin Molasses Muffins

These would be so good with cream cheese. From Oxmoor House.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 3⁄4 cup  firmly packed brown sugar
• 1  large egg
• 1  cup canned pumpkin
• 1⁄4 cup molasses
• 1 3⁄4 cups all-purpose flour
• 1  tablespoon baking soda
• 1⁄4 teaspoon salt
• 3⁄4 teaspoon ground ginger
• 1⁄4 cup  chopped pecans

Directions

1. Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating well.
2. Add pumpkin and molasses, beating well.
3. Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at medium-low just until blended.
4. Stir in pecans. Spoon into greased muffin pans, filling three-fourths full. Bake at 375° for 20 minutes. Remove from pans immediately.