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Categories:
flour ground ginger ground cinnamon baking soda salt ground allspice ground cloves sugar eggs vegetable oil pumpkin puree liquid honey buttermilk
Viewed: 84 - Published at: 8 years agoIngredients
- 2 34 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 12 teaspoons ground cinnamon
- 1 12 teaspoons baking soda
- 1 teaspoon salt
- 12 teaspoon ground allspice
- 14 teaspoon ground cloves
- 1 cup sugar
- 3 eggs
- 12 cup vegetable oil
- 1 34 cups pumpkin puree
- 12 cup liquid honey
- 12 cup buttermilk
Method
- Preheat oven to 350.
- Grease 18 muffin cups (2 muffin pans).
- In a big bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice, and cloves.
- In another bowl, whisk together the sugar, eggs, and oil until well blended.
- Whisk in pumpkin, honey, and buttermilk until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide the batter equally among prepared muffin cups.
- Bake for 25-30 minutes or until a pick comes out clean.
- Let cool in pans on a wire rack for 3 minutes, then transfer to the rack to cool.
