spicy pumpkin muffins

Remember these moist, flavorful muffins at Halloween. Top them with cream cheese icing for a great kids' treat.

1 1/2 cups unbleached flour
1/2 cup whole-wheat flour
1 tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 large egg
1/2 cup light brown sugar
1 cup fresh or canned pumpkin puree (see note)
1/2 cup vegetable oil
1/2 cup milk
3/4 cup raisins
1/2 cup finely chopped walnuts

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

In a large bowl, thoroughly combine the first 8 ingredients. 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 over mix. Stir in the raisins and all but 2 tablespoons of the walnuts.

Spoon the batter into the muffin cups, then sprinkle the remaining walnuts on top of the muffins.

Bake 15 to 17 minutes, or until a knife inserted in the center of a muffin comes out clean. Let sit 2 minutes before removing from pan. Serve warm or at room temperature, not hot.

Makes 12 muffins.

Note: Leftover pumpkin puree can be frozen in 1-cup portions for future use.

Recipe from family.com.