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pumpkin-muffins recipe

Date:    Sun, 06 Nov 94 13:05:13 EST
 From:    Libby (eac9m@poe.acc.virginia.edu)
 canned pumpkin seems to work about as well as applesauce for a
 baking substitute for oil.  these muffins are quite chewy, but
 they are very moist and tasty.  I enhanced the pumpkin flavor
 with traditional pumpkin pie spices, but the flavor could be
 downplayed for other kinds of cakes or muffins, and would blend
 well with flavors like banana or orange, and would be
 overshadowed by cocoa, for example.  here's what I made for
 pumpkin muffins
 1 c pumpkin
 2 c complete baking mix (I use arrowhead mills multigrain which
         is lacto but not ovo and is lf)
 1/4 c molasses
 1/2 c water
 1/4 tsp each (or to taste) ground allspice, nutmeg, cloves, and
 1/2 c raisins
 stir all ingredients except raisins together until just mixed.
 fold in raisins.  spoon into nonstick muffin tin (or use cupcake
 papers).  bake at 400 f 25 minutes for regular muffin tins, 35
 minutes for large muffin tins.
 kwlacto lacto