Harvest Pumpkin Muffins
Makes 12 muffins.

 

1-1/2 cups

all-purpose flour

1-1/2 tsp.

baking powder

1 tsp.

baking soda

1/4 tsp.

salt

1-1/2 tsp.

ground cinnamon

1/2 tsp.

ground ginger

1/4 tsp.

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 350F 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.

 

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