 | | Directions | | In medium bowl, combine flour, baking powder, baking soda. salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended. Stir in walnuts, if desired. Spoon into 12 greased or paper lined 2 1/2" muffin cups. bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Remove muffins from pan to a wire rack. Serve warm or at room temperature. |
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12
|  | | Ingredients | | - | | 1 1/2 cups all-purpose flour |
| - | | 1 1/2 teaspoons baking powder |
| - | | 1 teaspoon salt |
| - | | 1 1/2 teaspoons cinnamon |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/4 teaspoon ground nutmeg |
| - | | 1/4 cup butter or margarine, softened |
| - | | 3/4 cup honey |
| - | | 1 egg |
| - | | 1 cup solid pack pumpkin |
| - | | 1 cup walnuts, toasted, chopped |
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