Pumpkin Pie Muffins

2 cups all purpose flour
3/4 cup firmly packed dark brown sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
3/4 cup canned pumpkin
1/4 cup butter or margarine, melted
1/4 cup buttermilk or regular milk
2 eggs
3 Tbs. molasses (can be cut to 1 Tbs.)
1 tsp. vanilla
3/4 cup chopped walnuts (can be cut in half)
3/4 cup chopped dates (opt)

Preheat oven to 400 degrees, prepare muffin pan.

In large bowl, stir together flour, brown sugar, b. powder, soda, salt, cinnamon, ginger, cloves, and nutmeg. In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses, and vanilla until blended. Make a well in the center of the dry ingredients, add pumpkin mixture and stir to just combine (you may need a little more milk, add a little at a time up to 1/8 cup more). Stir in nuts and dates if using.

Spoon batter into muffin pan, bake 20-25 minutes or until muffins test done. Cool 5 minutes before removing from muffin pan. Serve warm or completely cooled.

Makes 12 regular size or 6 jumbo muffins

Gretchen