Instructions: Preheat oven to 400F.
Generously grease a 12-cup muffin tin (even non-stick tins- including the flat spaces between the muffins).

Mix sugar, oil, eggs and pumpkin.

Sift together flour, baking powder, baking soda and spices. Quickly stir together both mixtures. (Dont overmix.) Fold in raisins and walnuts.

Fill prepared muffin cups two-thirds full and bake 18 to 20 minutes, until golden brown.

If you prefer large, crusty muffin tops, fill the cups to the top. As they bake, the tops will run together.

To test for doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool a few moments in the pan before removing. Serve warm with butter or honey butter.

With nuts:
NOTES : I finally finished inputting my favorite muffin recipe and was pleased to confirm that it fits the lists guidelines for lowfat.

Just be sure to leave out the 1/2 cup of chopped nuts if you want the NA to stay under 30%CFF. I plan to keep making them with nuts

(maybe just 1/4 cup) because I believe that there are certain health benefits to eating nuts - in moderation :-) I just went back into the recipe and checked the following: Adding just 1/4 cup of chopped nuts brings the CFF up to only 27.9%(7.1 g)!

Hope that you enjoy these family favorites. If youre ever in the Sturbridge, MA area (visiting Old Sturbridge Village), I recommend stopping for breakfast or Sun. brunch at Publick House.

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