Pumpkin Muffins

These pumpkin muffins are a wonderful Thanksgiving morning treat.

• 1 cup cooked pumpkin or canned
• 1/2 cup sugar
• 1/2 cup margarine
• 1 egg, beaten
• 1 tablespoon molasses
• 2 cups sifted flour (sift before measuring)
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon mace
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon soda
• 3/4 cup buttermilk
• 1/2 cup chopped pecans
• 1/2 cup raisins

Blend together sugar and margarine. Add pumpkin, molasses and egg. Sift flour with baking powder and spices. Add soda to buttermilk. Mix raisins and nuts with 1/2 cup of sifted flour and spices. Add the rest of flour alternately with buttermilk to creamed mixture. Add raisins and nuts. Place in well greased muffin tins. Bake at 375° for 20 minutes. If very large tin, bake 25 minutes. Makes 4 dozen small or 2 dozen large muffins.
Pumpkin Muffins adapted from Gingham Gourmet.