SPICY PUMPKIN MUFFINS

2 cups flour
2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. ground cloves
1/3 cup margarine, softened
1/3 cup brown sugar
1 cup pumpkin
2 large eggs, beaten
1/2 cup pecans or walnuts
1/3 cup milk
1/3 cup honey

Mix the flour, baking powder, cinnamon ginger, salt, and cloves; set aside.

Beat margarine and sugar together. Add remaining ingredients.

Stir creamed mixture into the dry ingredients. Scoop 3 tablespoons batter into microwave muffin cups lined with papers.

Microwave uncovered at medium-high for 4-5 minutes, rotating 1/2 turn once until tops spring back. The moist top will dry. Discard liners and cool on wire racks.

Batter may be refrigerated up to 3 days. Bring to room temperature before microwaving muffins.

Makes 18 muffins