Pumpkin Muffins
2 cups all purpose flour
2 teaspoons baking powder
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
1 stick butter, softened
½ cup brown sugar
2 large eggs
¾ cup pumpkin puree
¼ cup milk
sunflower seeds (optional)
12 Muffin cup liners
Mix dry ingredients well and set aside
Preheat oven to 400 F.
Place liners in 12 muffin cup pan
Beat butter until creamy
Beat in sugar
Add eggs one at a time, beat well after each
Gently fold in pumpkin puree and milk
Add dry ingredients and gently mix well, but do not over mix
Divide batter between the 12 cups
Sprinkle tops with sunflower seeds
Bake about 25 minutes, or until muffins are puffed and a toothpick inserted into the center comes out clean.
Serve warm.
