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

Preheat oven to 350 degrees. Grease 24 muffin pans cups. Sift together flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper. Beat together eggs, buttermilk, melted butter, molasses, vanilla, sugar, and pumpkin in large bowl. Stir in dry ingredients, all at once, just until moistened. Fold in nuts and raisins.

Spoon into prepared muffin pan, filling cups almost to the top. Bake for about 20 to 25 minutes or until wooden pick inserted comes out clean. Remove from cups and cool on a wire rack. Serve warm.