Pumpkin Muffins

1/2  cup		butter, melted
1-1/2  cups		canned pumpkin
1/4  cup		milk
2		large eggs
2  cups		whole wheat flour
1-1/2  teaspoons		baking powder
1  teaspoon		ground cinnamon
1  teaspoon		ground ginger
1/2  teaspoon		salt
1/4  teaspoon		baking soda
2  tablespoons		brown sugar

Tip: For nutritional information on all the ingredients in Pumpkin Muffins just click on each ingredient name. Then adjust the serving size for any Pumpkin Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 400F, prepare muffin pan with papers or by greasing the cups.
Whisk together melted butter, pumpkin, milk, eggs, and brown sugar. In another bowl mix flour, baking powder and soda, spices and salt; pour pumpkin mixture into this dry mix and stir until just combined (lumps are good, over-stirring will ruin the leavening). Divide evenly among muffin cups, filling each to within a quarter inch of the top. Sprinkle brown sugar on top of each muffin, to taste.
Bake for approximately 20 minutes, test for doneness by checking to see if the top springs back when lightly pressed down.
Cool for 10 minutes, turn out on rack for remainder of cooling. Excellent served warm.