In the bowl of an electric mixer, combine sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.
Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.
Combine flour mixture and pumpkin mixture. Stir in nuts and raisins; stirring only until all ingredients are mixed.
Cover batter and allow to stand at room temperature for 60 minutes.
Preheat oven to 400°F.
Fill greased muffin cups 2/3 full.
Bake for 15-20 minutes or until muffins tops spring back when lightly touched.
Brush tops of muffins with melted butter while still warm and sprinkle lightly with coarse sugar, if desired (omit this step if freezing).
If the muffins will be frozen, allow to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags.
To reheat, wrap loosely in foil and bake for 5-10 minutes at 350F. Or they may be reheated in the microwave wrapped loosely in a damp paper towel.
Submitted by: CM
