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If you love pumpkin as much as I do, you are always looking for a new recipe! These pumpkin muffins are a staple in our house year round. I adapted the recipe over the years and experimented with cutting down on the fat content (used to call for 3/4 cup oil, cut it down to 1 tablespoon) If your family is anything like mine, some of us like nuts and raisins, some of us don't and I figured that out too!

This recipe makes about 8 muffins, it easily doubles if you need more.

Preheat oven to 400. Line a cupcake tin with liners.

7oz  pumpkin (1/2 14oz. can)

2 eggs

3/4 cups sugar

1 tablespoon oil

1 1/2 cups flour

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

optional:

1/2 cup raisins or raisins

1/2 cup chopped walnuts or pecans

In a bowl, combine pumpkin and eggs, add sugar and oil, mix well.

In another bowl combine flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add to pumpkin mixture until just blended.

If you like the raisins and nuts, you can add them now. Not everyone does at our house, so here's how I do it:

Using an ice-cream scoop, scoop batter into muffin tins. When you are half way through the batter, add the nuts and raisins, and then scoop the remaining batter in to the tin. Now half are plain and the other half have the raisins and nuts.  (one day I was out of raisins, used craisins instead and they were yummy)

Bake at 400 for about 12-15 minutes or until baked through.

Enjoy the flavor of fall!