Yummy Pumpkin Muffins

These are the best muffins. I have included the original recipe, with my deviations. I typically double the recipe as the cans of pumpkin are 28oz and it works out well. It also uses up some of the buttermilk.

1 - 15 oz. can pumpkin
1 cup bran cereal
1/4 cup butter, melted ( I use applesauce instead)
112 cup (3-1/2 oz,) sugar
2 large eggs
3/4 cup buttermilk
1-1/4 cups (5 3/8 oz.) unbleached all-purpose flour ( I use 1 Cup Whole Wheat and 1/4 of Spelt Flour)
1/2 tsp. salt
1/2 tsp. ginger (use fresh ginger)
1/4 tsp. cinnamon ( I use a lot more cinnamon)
1/2 tsp. allspice
1-1/2 tsp. baking soda
1 tsp, baking powder
1 cup (6 oz.) raisins

In a large mixing bowl, combine pumpkin, bran cereal, butter, and sugars. Stir in the eggs

and buttermilk. In a separate bowl, whisk together the flour, salt, spices, baking soda and
baking powder. Stir into the pumpkin mixture, then stir in the raisins. Cover the bowl and
refrigerate the batter for 4 hours or overnight.

Preheat the oven to 375°F. Lightly grease or line the wells of a muffin pan with papers.

Scoop the batter into the pan, using a heaping 1/4 cup of batter for each. Bake in the preheated oven for 25-28 minutes.

Adapted from a King Arthur Flour Test Kitchen Recipie