(from the Muffin Mania cookbook)
2 c. (or less) white sugar
1 ½ cups oil
1 ¾ cups pumpkin (small can) *
3 cups all purpose flour
1 Tbsp. cinnamon
2 tsp. baking powder
2. tsp. baking soda
1 tsp. salt
2 cups raisins
*Instead of canned pumpkin, I cut a regular pumpkin in half and place on a cookie sheet with a bit of water and roast the pumpkin at 375F for about 45 minutes, until the flesh is soft. Scoop out and mash with a potato masher. Measure out 1 ¾ or 2 cup portions and freeze in freezer bags.
Beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly.
Add dry ingredients and mix until smooth.
Stir in raisins.
Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar.
Bake 375F for 15-20 minutes. Makes 24 muffins.