Harvest Pumpkin Muffins
1-1/2 cups all-purpose flour 1/4 tsp ground nutmeg
1-1/2 tsp baking powder 1/4 cup (1 stick) butter, softened
1 tsp baking soda 3/4 cup honey
1/4 tsp salt 1 egg
1-1/2 tsp ground cinnamon 1 cup solid pack pumpkin
1/2 tsp ground ginger 1 cup toasted walnuts, toasted
In 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 degrees for 25-30 minutes, or until done. Remove from pan to wire rack. Serve warm or at room temperature.
From Honey.com