• 2 cups all purpose flour
• 3/4 cup firmly packed dark brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 3/4 cup canned pumpkin
• 1/4 cup butter or margarine, melted
• 1/4 cup buttermilk* or regular milk
• 2 eggs
• 3 Tbsp molasses (can be cut to 1 Tbsp)
• 1 tsp vanilla
• 3/4 cup chopped walnuts (can be cut in half)
• 3/4 cup chopped dates (optional)

1. Preheat oven to 400°, prepare muffin pan.
2. In large bowl, stir together flour, brown sugar, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg.
3. In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses, and vanilla until blended.
4. Make a well in the center of the dry ingredients, add pumpkin mixture and stir to just combine (you may need a little more milk, add a little at a time up to 1/8 cup more).
5. Stir in nuts and dates if using.
6. Spoon batter into muffin pan, bake 20-25 minutes or until muffins test done.
7. Cool 5 minutes before removing from muffin pan.

Serve warm or completely cooled.
Makes 12 regular size or 6 jumbo muffins.

*If you don't have buttermilk on hand, put 1 tablespoon white vinegar in a measuring cup and add enough milk to make 1 cup. Vary according to amount of milk needed.

(Carole OR)