---------- Recipe via Meal-Master (tm) v8.05
       Title: Pumpkin Muffins
  Categories: Muffins
       Yield: 18 servings
     1/2 c  Raisins
       2 lg Eggs
     1/2 c  Milk
       6 tb Butter; melted
     1/2 c  Brown sugar; packed
       1 c  Canned pumpkin
   1 1/2 c  Flour
       2 tb Baking powder
     1/2 ts Salt
     1/4 ts Ground cloves
     1/2 ts Cinnamon
     1/4 ts Nutmeg
            Cinnamon mixed with sugar
            Or brown sugar for topping
   Recipe by: Deborah Epstein
   My note:  I usually add a handful of chopped dates and
   prepare them along with the raisins in the same way and
   also add a handful of chopped nuts when I mix in the
   raisins)    Preheat oven to 400.  Measure raisins and pour
   boiling water over them just to cover. Allow to plump up,
   then drain.  Beat together the eggs, milk, brown sugar,
   butter, pumpkin, and then mix in the raisins.
      In another bowl mix the flour, baking powder, salt &
   spices.  Add the pumpkin mixture to the flour mixture and
   stir just enough to moisten and combine.  The less you stir
   the muffins, the lighter and more tender they are.  Lumps
   are okay!  Pour the batter into greased muffin pans about
   2/3 full and bake for 25 minutes until a toothpick inserted
   in center comes out clean.  Makes 18 muffins.
   More of my notes I find the 25 minutes is a bit long for
   baking...check at 20 minutes. Also, i make them in the
   large muffin tins...then the baking time is more
   reasonable. However, then it only makes 6 big muffins. JM