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Pumpkin Muffins

2 c. packed dark brown sugar
1 c. safflower oil
4 lg. eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour, may use up to 2 c. of whole wheat
2 tsp. each baking soda, salt, baking powder, nutmeg, allspice, cinnamon
1/2 tsp. ground cloves
2/3 c. water
1/2 c. raisins
1/2 c. chopped walnuts


Mix sugar, oil, eggs and pumpkin in large bowl. Gradually add dry ingredients alternating with water, beating well after each addition. Stir in raisins and walnuts. Fill muffin papers 2/3 full and bake at 350 degrees for 25 minutes. Or fill mini muffins and bake for 18 minutes.


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