Pumpkin Ginger Muffins
In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
Beat the butter, granulated sugar and brown sugar until light and fluffy.
Beat in the egg and the pumpkin to the butter and sugars.
Add the flour mixture alternately with the milk, blending well
Fold in the chopped ginger. Fill paper lined muffin pans three quarters full.
Bake in a preheated 350 degree oven for 25 to 30 minutes.
Yield: 12 muffins