2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground allspice
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
3/4 c. dark brown sugar
2 eggs
1/4 c. melted butter
1 c. cooked, mashed fresh or canned pumpkin
1/2 c. buttermilk
1/2 c. raisins
3/4 c. chopped apple

Sift together first eight ingredients. Set aside. Beat together brown sugar, eggs, and melted butter until light and frothy. Blend in pumpkin and buttermilk. Add dry ingredients, raisins, and apples. Stir just enough to moisten flour mixture. Do not overmix. Spoon mixture into 2 inch greased muffin pans. Fill cups 3/4 full. Bake at 400 degrees for 18 minutes or until lightly browned. Remove from pans and cool on wire rack. Serves 18.