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1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground Ginger
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup butter, at room temperature
1 cup sugar
2 large eggs
1tsp vanilla
3/4 cup pumpkin purée
1. Preheat oven to 350 degrees. Place rack in the middle of the oven. Spray muffin pan with non stick vegetable spray.
2. In large bowl, sift together flour, baking soda, spices and salt.
3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time. Beating well after each addition. Beat in the vanilla. Scrape down sides of the bowl. With mixer on low speed, alternately add the flour mixture and pumpkin purée, in three additions, beginning and ending with flour mixture.
4. Fill the muffin cups evenly with the batter. Place in the oven and bake for 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.
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 rogistie
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