Need a touch of fall?

I could always do with more autumnal festivities. This morning I made these pumpkin spice muffins, and they were just the thing.

The pumpkin, cinnamon, and nutmeg really stand out against the subtle molasses flavor. Also, they are incredibly moist, but not dense. Delicious.

Pumpkin Spice Muffins
2/3 c butter
3/4 c brown sugar, firmly packed
1/3 c molasses
1 egg
1 c canned pumpkin (plain, not the pumpkin pie mix - I used a very generous 1 c)
1 3/4 c flour
1/4 t salt
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg

crumbled walnuts and extra brown sugar (opt)

Preheat oven to 400. Cream butter and sugar. Add molasses and beat until light and fluffy. Add egg and pumpkin and stir until well blended. Fold in flour, salt, soda, cinnamon and nutmeg. Spoon into 12 muffin cups. Sprinkle with crumbled walnut pieces and extra brown sugar (opt). Bake 15-20 minutes, until the tops spring back when touched lightly.