Yield: 18 muffins
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1/2 cup margarine, slightly softened
3/4 cup brown sugar, packed
1/4 cup molasses
1 egg, well beaten
1 cup canned pumpkin(do not substitute pie filling)
1 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup finely chopped pecans
Cooking time: 30 minutes
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Preheat ove to 375 degrees. Grease 18 muffin pan cups.
Beat margarine, brown sugar and molasses in medium bowl until well blended. Beat in egg and pumpkin. Combine flour
with baking soad and salt in medium bowl. Stir into pumpkin mixture. Fold in pecans. Half fill each muffin cup with batter.
Bake at 375 degrees for 30 minutes or until lightly browned and tops spring back when lightly touched with fingertips.
Serve oven-hot with plenty of butter