Pumpkin Muffins 2

By Bostoncook

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup firmly packed brown sugar
• 1/4 cup margarine, softened
• 3 tablespoons molasses
• 1 cup pumpkin
• 1 egg
• 1/4 cup chopped pecans
• 1/4 cup raisins

Preparation

Step 1

1. Combine all-purpose flour and next 5 ingredients in a large bowl. Make a well in center of mixture.

2. Combine sugar, margarine, and molasses in a bowl; beat at medium speed of an electric mixer until smooth. Add pumpkin and egg, and beat until well blended.

3. Add to dry ingredients, stirring just until moistened. Fold in pecans and raisins. Divide batter evenly among 12 muffin cups coated with cooking spray.

4. Bake at 375 degrees for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; let cool on a wire rack.

These were outstanding. Left out the nuts so Macy could have them - and she devoured them. Molasses really added to them. My favorite pumpkin muffins to date.