I'm a huge fan of all things pumpkin (well, except soup). I am very grateful for good quality tinned pumpkin that is available year round. This is a great recipe I originally got from Canadian Living Magazine. These are fantastic with cheddar cheese, or all by themselves. The batter is thick, but don't worry; they bake up really nicely.
Pumpkin, Orange & Raisin Muffins
2 cups flour
1 cup raisins
1/3 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon, ginger, nutmeg
1 3/4 cups pumpkin puree (not pie filling!) - this equals 1 can (398mL) pumpkin
2 tbsp orange zest
1/2 cup orange juice (I zested two large naval oranges and juiced them both, and this worked fine)
1/3 cup vegetable oil
1. Sift together the dry ingredients in a large bowl.
2. Combine the wet ingredients in a bowl, and add to the dry. Add raisins. Mix until it just comes together. Don't overmix.
3. Bake at 375F for 20 - 25 minutes, or until done.
This should yeild 12 muffins.