Pumpkin Muffins

1 stick butter, at room temp.
3/4 cup packed brown sugar
1/3 cup molasses
1 egg, lightly beaten
1 cup canned pumpkin
1 3/4 cups flour
1/4 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp grated nutmeg
1/4 cup raisins
1/4 cup chopped walnuts or pecans (optional)

Preheat the oven to 400 degrees. Prepare a muffin tin with paper liners or cooking spray.
With an electric mixer, cream the butter until soft. Add the sugar and molasses and beat until light and fluffy. Add the egg and pumpkin and stir until well blended.
Sift the flour, salt, baking soda, cinnamon and nutmeg into the sugar mixture. Fold just enough to blend, and do not over mix.
Fold in the raisins and nuts if using. Spoon the batter into the muffin cups about 3/4 of the way full.
Bake about 12-15 minutes, or until toothpick comes out clean.

*I get so excited when restaurants start having pumpkin-flavored items around the holidays. Pumpkin muffins are one of my favorite. They are so good when they are warm and you slather them with butter. Even better, you can make them a month ahead of time, pop them in the freezer, and pull them out just in time for Thanksgiving! Maybe serve these for breakfast on Turkey Day to get you and your guests in the mood for that warm pumpkin holiday flavor. Or, serve them after dinner in place of the pie with a scoop of ice cream!

He who has an ear, let him hear what the Spirit says to the churches. To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. Revelation 2:7