Honey Pumpkin Muffins

Honey Pumpkin Muffins

1-1/2 cups - all-purpose flour
1-1/2 teaspoons - 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 - honey
1 - egg
1 cup - solid-pack pumpkin
1 cup - chopped toasted walnuts

In 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°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.