Pumpkin Muffins

"These are good breakfast muffins but I would not make them if I wanted a light and fluffy dessert. “Pumpkin Cake or Fluffy Muffins” (under Cakes and Icings) is a good recipe for dessert muffins."

1/2 c. Butter, softened

1 1/4 c. Sugar

2 Eggs

3 t. Vanilla

4 c. Flour

1 t. Ginger

2 t. Cinnamon

2 t. Baking Soda

1 t. Salt

2 c. Pumpkin

Cream butter, sugar, eggs, and 1 t. vanilla. Sift flour, ginger, cinnamon, and salt; add to creamed mixture. Blend the remainder of vanilla and baking soda into the pumpkin, then blend into the batter. Batter will be stiff, so you may have to stir until well mixed. Spoon into greased muffin tins (or papers) about 3/4 full. Bake at 400° for about 12 minutes or until golden brown. Makes around 2 dozen. Serve warm with butter.