Makes 12 muffins when using standard muffin tins. I line my muffin cups with paper liners, but you could grease them, do this before you start making the batter.
¾ cup brown sugar
¼ cup molasses
½ cup softened butter
1 beaten egg
1 cup cooked, mashed pumpkin*
1 tsp Baking soda
¼ tsp salt (skip if using salted butter)
1¾ cup flour
1/4 cup chopped pecans or Pepitas or pumpkin seeds, shelled
*I cut my raw pumpkin in cubes and steam it, then mash and let it cool before using, or you can use canned pumpkin.
Cream together the sugar, butter, and molasses. Add egg, pumpkin and blend well. Mix the flour with the baking soda and salt. Beat this mixture into the pumpkin batter. Fold in nuts/seeds.
Fill well greased muffin pans. Fill half-full with batter. Pat down the batter just a bit.
Bake at 375 degrees for 20 minutes or until a knife comes out clean.
These muffins freeze well, so make a bunch when pumpkins are in season and freeze for winter mornings. You can reheat them in the microwave or oven on “warm” while you make your coffee.
You can also bake this in a bread pan and adjust to a longer baking time, 30-40 minutes or until done, tasting for doneness with a knife the same way above.
You can also freeze the cooked, mashed pumpkin in measured amounts to pull out to make these muffins fresh throughout the year: 1 cup for a batch of muffins and 2 cups for a pumpkin pie.
Pumpkins are in the squash family and so this recipe will work for butternut squash too.