Time
prep 0:25
total 0:45
Ingredients
| 1 cup | flour, unbleached, sifted | | 2 tsp. | baking powder | | 1/2 tsp. | ginger | | 1/2 tsp. | cinnamon | | 1/8 tsp. | nutmeg | | 1/8 tsp. | mace | | 1/4 tsp. | baking soda | | 1/2 tsp. | salt | | 3/4 cup | pumpkin, canned; mashed | | 1/2 cup | brown sugar | | 1 | lg. egg, slightly beaten | | 1/4 cup | milk | | 1/4 cup | oil | | 1 cup | quick-cooking oats | | 1/2 cup | raisins |
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Instructions
Sift together flour, baking powder, spices, baking soda and salt; set aside. Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins in a bowl, blend. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into greased muffin pan cups, filling two-thirds full. Bake at 400°F for 18 to 20 minutes or until golden brown.
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