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Pumpkin Muffins

3 1/2 cups canned pumpkin
1 cup butter
2 large eggs
2 1/2 cups all-purpose flour
2 1/2 cups cake flour
2 tablespoons baking powder
1/4 cup molasses
1 teaspoon ground cloves
2 teaspoons ground nutmeg
2 cups honey
1 cup whipping or heavy cream
4 tablespoons vanilla extract
2 cups walnuts, chopped

1. In a large bowl combine canned pumpkin, butter, and eggs until creamy. Set aside.
2. In another bowl, combine flour, cake flour, baking powder, molasses, cloves, nutmeg, honey, cream, and vanilla; fold into pumkin mixture and beat until completely mixed. Stir in chopped walnuts. Pour into 2 greased loaf pans or muffin tins, filling 2/3 full.
3. Bake in a 350*F oven for 30 minutes, or until the center is set. Remove from oven. Slightly cool before transfering to wire racks.

Makes 4 dozen muffins.