|Flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Pumpkin puree||15 Ounce|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Dark brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Cinnamon sugar||1⁄2 Cup (8 tbs) (For Topping)|
Combine four, baking powder, baking soda, spices and salt in a large bowl, and set aside.
Combine the sugars in a small bowl.
In another bowl, beat the eggs, adding the oil, pumpkin, milk, sugars, and the vanilla. Blend well.
Pour the pumpkin mixture into the bowl with the flour mixture. Gently stir together.
Line muffin tins with paper liners, and fill about 3/4 full.
Sprinkle with cinnamon sugar, and bake for 20 minutes in a preheated 375° oven.
Calories 426 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.4%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 46 mg15.3%
Sodium 275.9 mg11.5%
Total Carbohydrates 58 g19.4%
Dietary Fiber 3.9 g15.5%
Sugars 22.3 g
Protein 8 g15.3%
Vitamin A 134% Vitamin C 4%
Calcium 14.7% Iron 15.3%
*Based on a 2000 Calorie diet