Ingredients
The following ingredients have 12 Servings
- 1/2 cup room temperature butter
- 1/4 cup molasses
- 1 egg
- 1 1/4 cup pumpkin puree either store bought or homemade..just not pie filling!
- 3/4 cup flour
- 1 1/8 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- Pinch of salt
Instruction
- Line a muffin tin with liners and pre heat your oven to 375F
- Cream the butter in a stand mixer with a paddle attachment until light and fluffy.
- Add the molasses and beat until fully incorporated. Add in the egg and mix well.
- Mix in the pumpkin puree until the muffin batter is one smooth texture.
- In a seperate bowl, mix together all the dry ingredients. Slowly add these to the wet ingredients and beat until just mixed. Do not over mix or the muffins will become tough.
- Scoop the pumpkin muffin batter into the muffin tin, and then bake at 375F for 12 to 15 minutes.
- Remove the pumpkin breakfast muffins from the oven and let cool to the touch. Remove the muffins from the tin and let them cool fully on a wire rack.
- Refrigerate the muffin in an air tight container for up to 5 days.
