Pumpkin Pecan Muffins

Happy May everyone. Hopefully a new month will usher in warmer weather as the Chicago April has run on the cold rainy side. Yesteray and today was sunny and in the high fifties so that is a good start. Anyhow I flipped through the recipe files and wanted to share a muffin recipe as the cool mornings still have my mind on toting a muffin and java for the ride into work. Yes as the post title implies, this is a pumpkin muffin recipe. Who say’s pumpkins are only appropriate for autumn? I find these little breakfast treats to be tasty and filling with the added benefit of pecans.


Pumpkin Pecan Muffins

½ cup margarine, slightly softened
¾ cup brown sugar, firmly packed
¼ cup molasses
1 egg, beaten
1 cup solid pack pumpkin (not pie filling)
1 ¾ cup sifted all purpose flour
1 teaspoon baking soda
¼ cup finely chopped pecans

Method

1. Preheat oven to 375 degrees.

2. Grease eighteen muffin cups.

3. Beat margarine, sugar, and molasses until well blended.

4. Beat in egg and pumpkin.

5. In a separate bowl, combine flour with baking soda and salt.

6. Stir flour mixture into pumpkin mix.

7. Fold in pecans.

8. Fill each muffin cup half full with batter.

9. Bake for thirty minutes.

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