Preparation:
1. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
2. Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin.
3. Gradually add flour mixture, mixing until just blended; stir in walnuts.
4. Spoon into 12 greased or paper-lined 2-1/2-inch muffin cups.
5. Bake at 350øF 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.
From the R Tried: 12/13/98 - Very good, quite cakey. Nice reheated in micro for about 10 seconds. Good with honey butter. Use for Breafast, brunch or a snack. Made again 12/19/98 for Christmas Brunch. They were very popular. This one's a keepe |
