Harvest Pumpkin Muffins.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 butter, softened
3/4 cup honey
1 egg
1 cup pumpkin, packed solidly
1 cup chopped walnuts, toasted
In a 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.
Spoon into 12 greased or paper-lined 2 1/2 inch muffin cups. Bake at 350 for 25 to 30 minutes, or until toothpick insterted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.
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Because I don't do much baking, I did not have some of the ingredients an so did not add them. I did not have the ginger, nutmeg, or walnuts. The muffins were still super yummy.
