Growing up these were one of my favorites.  I often have the problem in the fall of having a half to one cup extra of canned pumpkin.  So my solution is to make muffins for dinner.  My mom would always put raisins in her muffins but in my chocolate addicted household we use mini-chocolate chips.  Unless I am making these for guests I always do at least half whole wheat.  They freeze wonderfully but are best the day made.


1 egg
1/2 c milk
1/2 c pumpkin
1/2 c oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 c raisins/mini-chocolate chips

Mix egg, milk, pumpkin and oil together.  Add in the rest of the ingredients and stir well.  Fill greased muffin tins and bake at 400 degrees for 15 minutes for mini-muffins and 20 minutes for regular sized.