.5 c. butter, room temperature
.75 c. light brown sugar
1 lg. egg
1 c. pumpkin
.25 c. light molasses
1.75 c. flour
1 tsp. baking soda
.75 tsp. ginger
.25 tsp. salt
.25 c. pecans, finely chopped
Ginger-Honey Butter
6 tbsp. butter, room temperature
2 tbsp. honey
1 tsp. ginger

With electric mixer, beat butter and sugar until well blended. Add egg, pumpkin and molasses, beat until thoroughly blended (mixture will look curdled). Add flour, baking soda, ginger and salt. Beat just until blended. Stir in pecans. Spoon batter 1/2 full in muffin cups. Bake at 375 degrees for 15-20 minutes. Can be cooled and frozen. Thaw still wrapped at room temperature. Before serving heat at 350 degrees for 5-10 minutes.

Ginger-Honey Butter: Mix butter, honey and ginger until thoroughly blended. Refrigerate or freeze. Thaw in refrigerator at room temperature 15 minutes before serving.