Harvest Pumpkin Muffins
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1 teaspoon of baking soda
1/4 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup honey
1 egg
1 cup solid pack pumpkin
1 cup chopped toasted walnuts
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°F
for 25 to 30 minutes, or until toothpick inserted in center comes
out clean. Remove muffins from pan to wire rack. Serve warm or at
room temperature.
