Pumpkin Muffins

Pumpkin Muffins


Preheat oven to 375. ‘Pam’ cupcake pan or use cupcake papers.

In large bowl put:

1 ½ c. flour
1/3 c. sugar
¼ c. packed brown sugar
2 ½ t. baking powder
1 t. cinnamon
¼ t. cloves
½ t. salt

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In another bowl mix together:
1 ¼ c. canned pumpkin
1 c. milk
2 eggs
6 T. melted butter
2 t. grated peeled fresh ginger

Add to dry ingredients and mix just to blend.

Use ice cream scoop to put into muffin tins. Sprinkle with sugar. Bake 25 minutes.

Great with honey-butter or creamed cheese and honey.