I just made these this morning because I had 1/2 can of pumpkin that needed to be used. After I'd already started putting it together I noticed the recipe called for a whole can. I was about to add a banana or something but decided to wait until everything was mixed and see if it was moist enough. I didn't quite measure the (blackstrap) molasses so I think I put too much but it helped with the moisture. The texture looked just great so I went ahead and baked a batch. I always make gluten-free muffins in mini muffin pans. They tend to cook better that way, I've found. I only cooked them at 350 for 10 mins (although I could have possibly done 11-12). (I didn't let them sit first). After I put them in the oven I scrolled down the recipe and realized I'd forgotten the butter! But they turned out great! More like molasses cookies (even with that beautiful crinkly top). They were really good and my family loved them! I dipped the tops in a little butter and coarse sugar because the crinkly tops just looked like they need something crunchy added ;) Saving this recipe as a favorite :)

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