½ cup butter, softened
¾ cup dark brown sugar, firmly packed
1/3 cup molasses
1 egg, room temperature, beaten
1 cup cooked or canned pumpkin
1 ¾ cups flour
¼ tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp grated nutmeg
¼ cup raisins
Preheat over to 400 degrees. Use 14 greased muffin cups, or papers.
Cream butter, add sugar and molasses and beat until light and fluffy.
Add egg and pumpkin and stir until well blended
Sift flour, salt, baking soda, cinnamon and nutmeg. Fold in just enough to blend, do not overmix.
Fold in raisins.
Spoon batter into muffin cups, fill ¾ full.
Bake for 12-15 minutes until the tops spring back when touched lightly. Serve warm or cold.
Delicious. These are a great fall treat.
NOTE: Well, for heaven's sake. I know I took a picture of these, but I can't find it now. I guess a muffin looks like a muffin. Trust me, they were good. I frosted them with plain cream cheese frosting.