1 1/2 cups All-Purpose Flour
1 1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Nutmeg
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup RBJ's Whipped Apple Spice Honey
1 Egg
1 cup Solid Pack Pumpkin
1 cup Chopped Toasted Walnuts
In a medium bowl, combine Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Ginger and Nutmeg; set aside.
Using an electric mixer, beat Butter until light; beat in Honey, Egg and Pumpkin. Gradually add Flour mixture, mixing until just blended; stir in Walnuts.
Spoon into 12 greased or paper-lined 2 1/2 inch muffin cups. Bake at 350 degrees for 25-30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.
