Try these cupcakes unfrosted for a nutrient-plus dessert. The pumpkin is high in vitamin A and the raisins add iron. 24 cupcakes. Per cupcake: Calories, 140; Total fat, 6 grams; Saturated fatty acids, 1 gram; Cholesterol, 34 milligrams; Sodium, 132 milligrams. 1 c. all-purpose flour 3/4 c. sugar 2 tbsp. baking powder 2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. salt 3 eggs, slightly beaten 1 c. skim milk 1/2 c. oil 1 c. canned pumpkin 3/4 c. raisins, chopped 1 tbsp. vanilla

Preheat oven to 350 degrees (moderate). Place 24 paper baking cups in muffin tins. Mix dry ingredients thoroughly. Mix remaining ingredients; add to dry ingredients. Stir until dry ingredients are barely moistened. Fill paper cups 2/3 full. Bake about 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin tins and cool on rack. Freeze cupcakes that will not be eaten in the next few days.