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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Camilla Saulsbury 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:
1. Preheat oven to 350°.
2. Grease 18 muffin cups (2 muffin pans).
3. In a big bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice, and cloves.
4. In another bowl, whisk together the sugar, eggs, and oil until well blended.
5. Whisk in pumpkin, honey, and buttermilk until blended.
6. Add the egg mixture to the flour mixture and stir until just blended.
7. Divide the batter equally among prepared muffin cups.
8. Bake for 25-30 minutes or until a pick comes out clean.
9. Let cool in pans on a wire rack for 3 minutes, then transfer to the rack to cool.
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