2 c. flour
2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
1/3 c. butter
1/3 c. brown sugar
2 lg. eggs
1 c. pumpkin
1/3 c. milk
1/3 c. honey
1/2 c. pecans or walnuts

Mix together dry ingredients. Beat butter and sugar. Add remaining ingredients. Scoop 3 tablespoons 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. Refrigerate batter up to 3 days. Makes 18 muffins.