Preheat your oven to 400 F.

Blend the butter, sugar and molasses (or molasses and honey) until creamy. Add the egg and pumpkin and mix well.

If you want to be good, mix the dry ingredients together in a second bowl, then stir into the wet ingredients. If you’re lazy like me and want to avoid washing another bowl, measure the flour onto the wet ingredients, then sprinkle the rest of the dry ingredients over the top of the flour so it has a better chance of mixing well and not clumping together.

This made 8 good sized muffins for me. You could make more smaller ones if you’d rather. I really piled it into the baking cups! Grease your muffin tins or line with paper cups and fill. Bake 15-20 minutes. I filled mine to the brim and they took about 20 minutes. Test by slipping a toothpick into the middle and pulling it back out. It should be clean! If it’s gooey at all, give them a few more minutes and test again.