Harvest Pumpkin Muffins

Serves: 12

Harvest Pumpkin Muffins   _ 1/2 cups flour
   _ 1/2 teaspoons baking powder
   _ teaspoon baking soda
   ___ teaspoon salt
   _ 1/2 teaspoons ground cinnamon
   ___ teaspoon ground ginger
   ___ teaspoon ground nutmeg
   ___ cup butter
   ___ cup agave
   _ egg
   _ cup pumpkin
   _ cup chopped walnuts

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In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in agave, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2 1/2-inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

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