1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1 1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1/4 c Butter; softened
3/4 c Honey
1 Egg
1 c Solid pack pumpkin puree
1 c Walnuts; chopped, 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" 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.
