Pumpkin Ginger Muffins

Pumpkin Ginger Muffins 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Cinnamon 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Pumpkin puree 

1 C. Light cream 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder, b. soda and spices together. Set aside 

4. In a small bowl beat eggs until light and frothy.  

5. Combine cream, beaten eggs, sugar and pumpkin puree; Stir with a wire whisk to make creamy and smooth 

6. Add dry ingredients to wet mixture and mix until just combined. Pour muffin batter into greased muffin cups filling 2/3 full and bake in preheated oven for 20 minutes until light brown 

7. Remove from oven and allow to cool before removing from pan and place on a serving plate 

Servings:   12 muffins