Spicy Pumpkin Muffins

1-1/2 c. unbleached flour
1/2 c. whole wheat flour
1 T. baking powder
1/2 t. salt
2 t. cinnamon
1/2 t. ground ginger
1/2 t. freshly ground nutmeg
1/4 t. ground cloves
1 large egg
1/2 c. firmly packed light brown sugar
1 c. fresh or cannot pumpkin puree
1/2 c. vegetable oil
1/2 c. milk
3/4 c. raisins
1/2 c. finely chopped walnuts, divided

Preheat the oven to 400 degrees. Butter the insides and top of a regular-size (1/3 c.) muffin pan.

In a large bowl, thoroughly combine flours, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

In a medium bowl, beat the egg. Beat in the brown sugar, then stir in the pumpkin, oil, and milk until well mixed.

Mix the pumpkin mixture into the dry ingredients until just combined. Don't overmix. Stir in the raisins and all but 2 T. of the walnuts.

Spoon the batter into the muffin cups, then sprinkle with the remaining walnuts. Bake 15-17 minutes, or until a knife in the center of a muffin comes up clean. Let sit 2 minutes before removing from pan. Serve warm  or at room temperature, not hot.

Note: Frost with cream cheese icing for a real treat.  

Makes 12 muffins.

Adapted from Quick Vegetarian Pleasures, p. 66.