Categories: Breakfast, Muffins, Pumpkin
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 cup sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 3/4 cups pumpkin puree
- 1/2 cup liquid honey
- 1/2 cup buttermilk
Directions
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Preheat oven to 350°.
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Grease 18 muffin cups (2 muffin pans).
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In a big bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice, and cloves.
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In another bowl, whisk together the sugar, eggs, and oil until well blended.
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Whisk in pumpkin, honey, and buttermilk until blended.
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Add the egg mixture to the flour mixture and stir until just blended.
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Divide the batter equally among prepared muffin cups.
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Bake for 25-30 minutes or until a pick comes out clean.
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Let cool in pans on a wire rack for 3 minutes, then transfer to the rack to cool.