Pumpkin Cranberry Mini Muffins

Ingredients

• 1/2 cup butter
• 1 large egg
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup whole cranberry sauce
• 2/3 cup pumpkin puree
• 1/2 cup chopped pecans
• 1 tsp baking soda
• 1/4 cup molasses
• 3/4 cup packed brown sugar
• 1 3/4 cups all purpose flour

Directions

1. In large bowl, cream together butter (room temperature), brown sugar and molasses.
2. To creamed mixture, add the beaten egg, pumpkin puree and cranberry sauce.
3. In a separate bowl, combine flour, baking soda, salt and cinnamon.
4. Fold dry ingredients into moist mixture.
5. Fold in chopped pecans.
6. Fill non-stick mini muffin tins 3/4 full.
7. Bake in pre-heated 375 °F (180 °C) oven for 15 minutes.