Pumpkin Muffins for tomorrow

Pumpkin Muffins

2 C flour

1 ½ t baking powder

½ t baking soda

15 oz unsweetened pumpkin puree

1 t salt

1 ½ t cinnamon

¼ t nutmeg

1/8 t cloves

1 C granulated sugar

1 C brown sugar

1/3 C minced crystallized ginger

½ C oil

4 oz cream cheese

4 eggs

¼ C buttermilk

1 C walnuts, toasted and chopped fine

Mix flour, baking powder, baking soda together in one bowl.

Combine pumpkin, salt, cinnamon, nutmeg, and cloves in saucepan.

Cook, stirring constantly for 6 to 8 minutes.

Stir cream cheese, sugars, and oil into pumpkin mixture.

Mix well, being sure that cream cheese melts.

Add ginger to pumpkin mixture.

Combine flour mixture and pumpkin mixture.

Add nuts.

Distribute into cupcake cups.

I filled 22 large cups about 2/3 full.

Bake at 350 until toothpick inserted into cake comes out clean.

I did today’s batch for 25 minutes