2 cups sugar
1/2 cup vegetable oil
3 eggs
1-1/2 cups canned pumpkin
1/2 cup water
3 cups bread flour
1-1/2 teaspoon baking powder
1 teaspoon each baking soda and salt
3/4 teaspoon cinnamon
1/2 teaspoon each nutmeg and ground cloves
1-1/2 cups raisins
1 cup coarsely chopped walnuts

In a large bowl mix sugar, oil, eggs, pumpkin, and water until blended thoroughly.

In another bowl combine flour, baking powder, baking soda, salt, and spices. Sift into the pumpkin mixture and mix to blend thoroughly. Fold in raisins and walnuts and let stand 1 hour at room temperature.

Pour 1/3 cup batter into greased 2 1/4 inch muffin tin cups. Bake in preheated 400-degree oven 15 to 20 minutes until springy to the touch. Cool slightly on racks. Serve warm.

Completely cooled muffins can be wrapped and frozen. Reheat, loosely wrapped in aluminum foil in moderate oven.

Makes 24 muffins