Fall Harvest Pumpkin Muffin Recipe
Yields 12 muffins
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, softened
3/4 cup honey
1 cup solid pack pumpkin
1 cup chopped toasted walnuts
Preheat oven to 350 F.
In medium bowl, combine flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt; set aside.
Using electric mixer, beat butter until light; beat in honey, egg and solid pack pumpkin.
Gradually add flour mixture, mixing until just blended; stir in toasted walnuts.
Spoon into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove and place your perfect pumpkin muffins from pan to wire rack. Serve warm or at room temperature.