Mini Gingerbread Cakes (Muffins)

I just tried this recipe today from Everyday Food Magazine, and they are yummy! There are some slight alterations to the original recipe. Enjoy!

¼ c. butter, softened (or light olive oil)
2 1/3 c. flour (can use all or part wheat--but will not be as fluffy)
2 tsp baking pwdr.
1 tsp baking soda
1 tsp ginger
½ tsp cinnamon
½ tsp allspice
¼ tsp cloves
½ tsp salt
¾ c. sugar
1 c. pumpkin
½ c. unsulfured molasses
2 eggs
½ c. buttermilk

1 c. confectioners’ sugar and 2 TBS water
-Combine all ingredients (except conf. sugar/water) in bowl and mix until well combined. Spoon into prepared mini cake or muffin pans.
-Bake 350 for 20 minutes. Let sit in pan 5 minutes on cooling rack. Then shake out of pan. Cool completely. Then dip muffin tops in Confectioners’ sugar glaze if desired.
-Yield 36-40 mini muffins.

-For large muffins bake 25 minutes.

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