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1/2 C. molasses
2 lg. eggs
2 C. all-purpose flour, divided
1/3 C. unsalted butter, softened
1/2 C. brown sugar, packed
1/4 C. milk
1 tsp. ground cinnamon
1 tsp. ground ginger
2 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
1 C. pumpkin puree
Preheat oven to 350° F. Line two muffin pans with paper baking cups.
In a large bowl stir together 1 C. flour, brown sugar, cinnamon, baking powder and baking soda. Add pumpkin, molasses, eggs, butter, milk and ginger. Beat until combined, scraping bowl often. Add remaining flour; beat about 2 minutes or until mixed.
Divide batter evenly among muffin pans. Bake at 350° F. for 25 minutes, or until a toothpick inserted in center comes out clean. Cool in pans until muffins come out easily, about 20 minutes.
1/2 C. molasses
2 lg. eggs
2 C. all-purpose flour, divided
1/3 C. unsalted butter, softened
1/2 C. brown sugar, packed
1/4 C. milk
1 tsp. ground cinnamon
1 tsp. ground ginger
2 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
1 C. pumpkin puree
Preheat oven to 350° F. Line two muffin pans with paper baking cups.
In a large bowl stir together 1 C. flour, brown sugar, cinnamon, baking powder and baking soda. Add pumpkin, molasses, eggs, butter, milk and ginger. Beat until combined, scraping bowl often. Add remaining flour; beat about 2 minutes or until mixed.
Divide batter evenly among muffin pans. Bake at 350° F. for 25 minutes, or until a toothpick inserted in center comes out clean. Cool in pans until muffins come out easily, about 20 minutes.