2 cups flour
1/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 lg. egg
1/2 c. milk
1 c. pumpkin puree
5 tbsp. butter, melted
1/2 c. golden raisins

Pumpkin puree, fresh or canned, keeps these spicy muffins moist and tender. Serve with cream or cottage cheese and ginger or orange marmalade.

1. Heat oven to 400 degrees. Grease 12 muffin cups.

2. In a bowl, combine dry ingredients and blend well.

3. Beat egg with milk, pumpkin and butter until smooth.

4. Stir pumpkin mixture into dry ingredients and blend until moistened. Stir in raisins.

5. Spoon into muffin cups and bake until lightly browned, 15 to 20 minutes.

Makes 12 regular-size muffins.

Serve warm.