Ginger Pumpkin Muffins with Ginger Buttercream

In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.

Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.

Beat in the egg and pumpkin. Add the flour mixture alternately with the milk, blending well. Fold in the chopped ginger. Fill paper-lined or greased muffin pans three fourths full.

Bake in a preheated 350 degree oven for 25 to 30 minutes.

Ginger Butter Cream

• 1 cup butter, softened
• 2 tablespoons ginger/carrot juice*
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3-4 cups powdered sugar

In a mixer, whip butter until smooth and soft. Add powdered sugar, ginger/carrot juice, vanilla and salt until very light and fluffy.

*in a juicer, combine 1 carrot with 1 Tbsp. ginger to get the right amount of juice from the ginger.