Spicy Pumpkin Muffins

• 2 c. all-purpose flour
• 3/4 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground cloves
• 1/3 c. packed light brown sugar
• 1 c. canned solid packed pumpkin
• 1/2 c. chopped pecans
• 2 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/3 c. butter or margarine (at room temperature)
• 2 large eggs
• 1/3 c. milk
• 1/3 c. honey

1. Line microwave-safe muffin cups or 6 (6 ounce) glass custard cups with 2 paper baking cups.
2. Mix flour, baking powder, spices and salt.
3. Beat butter and sugar in medium size bowl with electric mixer until blended.
4. Add eggs, pumpkin, milk and honey.
5. Beat on high speed 2 to 3 minutes until pale (mixture looks slightly curdled).
6. Stir in flour mixture, then nuts.
7. Scoop about 3 tablespoons batter into each cup.
8. Arrange custard cups in a circle in oven.
9. Microwave, uncovered, on Medium-high 4 to 5 minutes, rearranging cups or rotating pan 1/2 turn once, until top springs back when gently pressed.
10. (Moist spots on top will dry on standing.)
11. Discard outer paper liners.
12. Cool on wire racks. Repeat or cover batter and refrigerate up to 3 days.
13. Makes 18 muffins.

flour, ground cinnamon, salt, ground cloves, brown sugar, pumpkin, pecans, baking powder, ground ginger, butter, eggs, milk, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897884 (may not work)