1/2 c. raisins
1 1/2 c. self-rising flour
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. vegetable oil
1/2 c. solid pumpkin (canned)
2 lg. eggs
1/2 c. chopped nuts

Place raisins in small bowl. Cover with boiling water. Let stand 5 minutes. Drain raisins. Mix flour, sugar, cinnamon and nutmeg. Add oil, pumpkin and eggs. Mix until just combined. Add raisins and nuts. Pour batter into 12 greased muffin cups. Bake at 350, 25 minutes or tester comes out clean. Serves 6.