1/2 c. honey
1/4 c. canola oil (any vegetable oil)
2 eggs or equivalent Egg Beaters
3/4 to 1 c. pumpkin
1 2/3 c. whole-wheat flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. raisins, washed, parboiled and drained

Combine and beat together until creamed the honey, oil, eggs and pumpkin. Sift together the whole-wheat flour, baking powder, baking soda, ground cloves, cinnamon and nutmeg. Add dry ingredients to creamed mixture until blended. Fold in parboiled raisins. Pour mixture into muffin cups or greased muffin tins (unless using greaseless tins). If you have dark tins, watch time of baking to avoid burning bottoms.

Bake in preheated 400°F oven for 15 minutes. Cool for 5 minutes and remove to baking racks for cooling.

Makes 1 dozen.