Instructions:

1. First, brush twelve muffin cups with butter or if available, line cups with paper muffin liners
2. Next, using an electric hand held mixer, mix butter and sugar until they reach a creamy texture. Then add in the eggs one after the other, beating one at a time with the mixture
3. Add in the pureed pumpkin and ground ginger and cinnamon and mix until you get a smooth creamy mixture
4. In another bowl, combine the flour with baking soda, baking powder and salt. Make sure that they are all combined well in one powder substance
5. Then stir flour mixture into the batter mixture and mix with your choice of sour milk or buttermilk
6. When the dry ingredients have been moistened, you can then stir in the chopped nuts
7. In the prepared muffin cups, pour the batter in about 2/3 full. Don’t fill the whole cup with batter because it will just overflow when the muffins start to cook
8. For about eighteen minutes, bake the muffin at a temperature of 400°F
9. You can take the muffins out of the oven when the top start to become golden brown
10. Cool the muffins on a rack or pan for a few minutes before serving

Makes 12 muffins