1 1/2 c. whole wheat flour
1 c. all-purpose flour
3/4 c. sugar
2 tbsp. baking powder
2 tbsp. cinnamon
1/2 tbsp. nutmeg
1/4 tsp. salt
3/4 c. raisins
3 eggs, slightly beaten
1 c. skim milk
1/2 c. oil
1 c. canned pumpkin
1 tbsp. vanilla

Mix dry ingredients thoroughly and stir in raisins. Blend remaining ingredients together. Add this to dry mix. Stir until barely moistened. Bake 20 minutes. Freeze cupcakes that won't be eaten within 30 days. (Makes 24 cupcakes.)