During the fall harvest enjoy tender pumpkin muffins subtly spiced with cinnamon and ginger.
INGREDIENTS (for 1 servings):
- 2 cups all-purpose flour
- 2/3 cup firmly packed brown sugar
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/2 cup LAND O LAKES® Butter, melted
- 1/2 cup cooked pumpkin
- 1/3 cup buttermilk
- 2 eggs, slightly beaten
PREPARATION:
Heat oven to 400 degrees F. Stir together all ingredients except butter, pumpkin, buttermilk and eggs in large bowl. Stir together all remaining ingredients in medium bowl. Stir into flour mixture just until moistened.
Spoon batter into paper-lined or greased muffin pan. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.