Ingredients

1/2 cup butter, softened
1 cup sugar
1 1/4 cups canned pumpkin
2 eggs
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup milk
1/2 cup walnuts or pecans, chopped
1/2 cup raisins
1 tablespoons cinnamon sugar

Directions

Preheat oven to 375 degrees. Grease or paper-line muffin tins. Cream butter with sugar; add pumpkin and eggs, stirring completely. Stir in sifted, dry ingredients alternately with milk; do not overmix. Fold in nuts and raisins.

Pour batter into muffin tins, filling two-thirds full. Sprinkle on cinnamon sugar mixture. Bake about 25 minutes. Makes two dozen small muffins or 10-12 regular-size muffins.

Each serving contains 271 calories; 13 gm fat; 232 mg sodium; 40 mg cholesterol.