Pumpkin Spice Muffims

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3 cups bread flour (or you can sub 1.5 C with whole wheat)

2 cups sugar

1/4 cup butter, melted

1/4 cup vegetable oil

3 eggs

1 1/2 cups canned pumpkin

1/2 cup water

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3/4 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

1 1/2 cups golden raisins

1 cup walnuts or pecans, chopped

• In the bowl of an electric mixer, combine sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.
• Whisk together flour, baking powder, baking soda, salt and spices, stirring
  until no streaks remain.
• Combine flour mixture and pumpkin mixture. Stir in nuts and raisins; stirring only until all ingredients are mixed.
• Cover batter and allow to stand at room temperature for 60 minutes. (I was skeptical of this step the first time and have skipped it once, big mistake. It's kind of what makes the muffins)
• Preheat oven to 400°F. Fill greased muffin cups 2/3 full.
• Bake for 15-20 minutes or until muffins tops spring back when lightly touched.
• Brush tops of muffins with melted butter while still warm and sprinkle lightly with coarse sugar, if desired (omit this step if freezing).

We LOVE these, we have put mini chocolate chips in them and left of the sugar topping. They freeze really well and are perfect. We have never put the raisins or nuts in them. Makes 4-6 dozen.