A Thanksgiving classic, moist and sweet. -- Kathryn Matthews, former Pittsburgher and New York-based free-lance food writer.
3/4 cup brown sugar
1/4 cup molasses
1/2 cup soft butter
1 beaten egg
1 cup canned pumpkin
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups flour
Cream sugar, molasses and butter. Add egg and pumpkin and blend mixture well. Sift flour, baking soda and salt. Mix butter and dry ingredients together. Bake in a 12-muffin tin in a 375-degree oven, about 20 minutes.
Thursday, November 15, 2001
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