http://bakedchicago.typepad.com/bake...n-muffins.html

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.

WindyCity wrote:
>
> 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.

Next time substitute whole wheat flour for the white, needs some
raisins too... you'll like it.