|Butter||1⁄2 Cup (8 tbs)|
|Baking powder||4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Pumpkin||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs), divided|
Preheat the oven to 400Â° F.
Grease muffin tins that are 2/2 inches in diameter.
Cream the butter and sugar until light and fluffy.
Beat in the eggs and pumpkin.
Dredge the raisins with 2/3 cup of flour.
Sift 3 cups of flour and the baking powder, cinnamon, nutmeg, and salt together.
Add the dry ingredients and milk alternately by hand, mixing just until blended.
Do not overmix.
Add the raisins.