3/4 c. firmly packed brown sugar
1/2 c. softened butter
1/4 c. molasses
1 egg, beaten
1 c. canned or fresh pumpkin
1 3/4 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. pecans

Combine sugar, butter and molasses; beat well. Add egg and pumpkin; beat until smooth. Stir together remaining ingredients; add to pumpkin mixture, stirring just until moistened. Batter will be lumpy. Fill lightly greased muffin pans half full. Bake at 350 degrees for 20 minutes. Makes 15 muffins.