In a large bowl, cream ? cup butter or margarine with ? cup brown sugar, and then beat with an electric mixer until smooth. Add 1 cup canned pumpkin, ? cup molasses, and 1 egg. Beat well. Combine 1 ? cups self-rising flour and ? teaspoon baking soda. Add to butter mixture, and stir until dry ingredients are moistened. Stir in ? cup pecans. Spoon batter into muffin pans that have been sprayed with cooking oil spray, filling two-thirds full. Bake at 375 degrees for 20 minutes. Let cool slightly in pan, and then remove to a nice serving plate. These muffins are scrumptious on a fall day, along with a mug of hot apple cider!
These muffins are made with sorghum, but I am going to write up the recipe with molasses, because the two syrups taste very much the same, and I think it will be easier for you to find molasses!
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|Serving Size: 1 Dozen (1516g)|
|Recipe Makes: 1 Dozen|
|Calories from Fat: 2856 (48%)|
|Amt Per Serving||% DV|
|Total Fat 317.3g||423 %|
|Saturated Fat 90.3g||452 %|
|Monounsaturated Fat 173.5g|
|Polyunsanturated Fat 39.6g|
|Cholesterol 455.7mg||140 %|
|Sodium 7624.9mg||263 %|
|Potassium 2490.3mg||66 %|
|Total Carbohydrate 725.2g||213 %|
|Dietary Fiber 24.7g||99 %|
|Sugars, other 700.6g|
|Protein 55.4g||79 %|
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Calories per serving: 5905
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