Pumpkin Muffins

• 1 cup of pumpkin puree
• 2 eggs
• ¼ vegetable oil
• ¼ cup low-fat buttermilk
• ¼ molasses
• 2 teaspoons ground ginger
• ¼ teaspoon cinnamon
• ¼ cup packed brown sugar
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

Preheat oven to 375 degrees.

Whisk together the pumpkin, eggs, oil, buttermilk, molasses, ginger, cinnamon, and brown sugar in a mixing bowl. Sift together the flour, baking powder, baking soda, and kosher salt in a separate bowl.

Combine the wet and dry mixtures, stirring until just blended.

Fill muffin cups about 2/3 full. Bake for approximately 8 minutes.

Bakerman's tip: Try baking pumpkin mini muffins so everyone (from kids to seniors) can enjoy a bite or two of this special treat without getting filled up. When using mini muffin tins or baking with a convection oven (recommended for faster, more even baking), always bake a small test batch and adjust your baking times.

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