This is my adaptation of a recipe that came in my Tea Time Magazine. These muffins are SO yummy! They are very moist and full of flavor. I haven't had luck with making homemade muffins and them being cake-like or moist after they've cooled. These are! They're great hot or room temperature!
I have two versions in case you have 1 cup of pumpkin or a whole can to use. I suggest you make more so you can share or freeze some. You may also want to decrease the amount of honey…these are more like cake!
Get creative…add walnuts, raisins, dried cranberries, crystallized ginger (as suggested in Tea Time Magazine), etc.
USING 1 CAN PUMPKIN TO MAKE 18-24 MUFFINS:
2 ¼ cups white whole wheat flour
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 ½ teaspoon cinnamon
¾ teaspoon ginger
¼-½ teaspoon cloves
¾ teaspoon salt
1-15 oz. can pumpkin
¾ cup honey
1 cup whole buttermilk (or 1 tablespoon vinegar or lemon juice plus enough whole milk to make 1 cup; let set for 10 minutes)
6 tablespoons oil
Spray muffin pan or use muffin paper liners. Stir together dry ingredients. In a separate bowl, combine pumpkin, honey, eggs, buttermilk, and oil. Whisk until combined. Pour into dry ingredients and stir until combined. Fill muffin cups two-thirds full. Bake at 400 for 18-20 minutes or until done.
Serve with cinnamon honey butter.
USING 1 CUP PUMPKIN TO MAKE 12 MUFFINS:
1 ½ cups white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon salt
1 cup canned pumpkin
½ cup honey
2/3 cup whole buttermilk (or 2 teaspoons vinegar or lemon juice plus enough whole milk to make 2/3 cup; let set for 10 minutes)
¼ cup oil