Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add pumpkin, beating well.
Combine 1 3/4 cups flour, baking powder, salt, and spices; mix well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Dredge pecans and raisins in remaining flour; fold into batter.
Spoon batter into well-greased muffin pans, filling two-thirds full. Bake at 400° for 25 minutes or until golden brown.
Oxmoor House Homestyle Recipes
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