These moist velvety muffins taste best when served with Ginger-Honey Butter! Delicious for breakfast or make them in a mini pan and serve as part of a tea-party tray.
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
2 inch muffins
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Ingredients
- 1/4 pound butter or margerine one cube, room temperature
- 3/4 cup brown sugar
- 1 large egg
- 1 cup canned pumpkin
- 1/4 cup molasses
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup pecans finely chopped
Ginger-Honey Butter
- 6 tablespoons butter
- 2 tablespoons honey
- 1/2 teaspoon ground ginger
Ingredients
Ginger-Honey Butter
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Instructions
- Preheat oven to 375 degrees. Grease 18 two-inch muffin cups or line with paper cups.
- In a food processor or mixing bowl, cream the butter and brown sugar until well blended. Add egg, pumpkin, and molasses. The mixture will be grainy. Add the flour, baking soda, ginger, and salt, mixing until they are incorporated. Mix in the pecans
- Spoon batter into muffin cups, filling them half full. Bake for 15 minutes or until tops are puffed and spring back when lightly pressed with your fingertips.
Ginger-Honey Butter
- Stir ingredients in a small bowl until blended. Spoon the mixture into a serving bowl or make butter molds by spreading mixture into chocolate molds. Bring to room temperature 15 minutes before serving.
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