2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
2 eggs, slightly beaten
1/3 c. buttermilk
1/3 c. butter, melted
1 tbsp. molasses
1/2 tsp. vanilla
3/4 c. sugar
1 c. canned pumpkin
1/2 c. chopped pecans
1/2 c. raisins

Preheat oven to 350 degrees. Grease 24 muffin pan cups. Sift together flour, baking soda, baking powder and spices. Beat together eggs, buttermilk, butter, molasses, vanilla, sugar and pumpkin. Add dry ingredients all at once, stirring just to moisten.

Fold in nuts and raisins. Fill muffin cups almost to top. Bake 20 to 25 minutes. Remove from cups and cool on rack.