Fluffy Pumpkin Muffins

Here's another reason to go snatch up pumpkins before they get replaced by Christmas trees. This recipe came on a muffin pan that my mother sent me (the muffins are pumpkin-shaped!); I have no idea what the name of the company is, so I can't tell you who to give credit to.

These muffins are very...fluffy. Almost more like a light cupcake. But they're tasty, so just go for it.

There's another pumpkin-ish recipe coming, dreamed up by TS. I'm not going to give anything away until he finishes writing it down. But trust me, you're going to want a pumpkin in reserve for that one.

And I have an answer to The Quince Question. Stay tuned.

Pumpkin Muffins

-3/4 c. butter, softened
-2 1/2 c. sugar
-3 eggs
-1 can (15 oz.) solid pack pumpkin OR 15 oz. pureed pumpkin
-1 c. buttermilk
-2 1/3 c. all-purpose flour
-1 Tbsp. pumpkin pie spice
-1 tsp. cinnamon
-1/2 tsp. ginger
-1 Tbsp. baking powder
-1 1/2 tsp. baking soda

Preheat oven to 350 F. Spray pan with baking spray.

In large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each.

Combine pumpkin and buttermilk.

Mix rest of dry ingredients. Add to creamed mixture alternately with pumpkin mixture, mixing thoroughly.

Fill cupcake holders or cake pan 2/3 full.

Bake 12 minutes, or until toothpick comes out clean.

Cool in pan on wire rack for five minutes.

Remove from pan and cool completely.