2 cups white sugar
1 1/2 cups vegetable oil
1 15 oz. can pumpkin
3 cups flour
1 tsp. cinnamon
2 tsp. baking soda
2 tsp baking powder
1 tsp. salt
2 cups raisins
1. Beat together eggs and sugar in a large bowl. Add oil and pumpkin. Mix well.
2. In a seperate bowl, mix together flour, cinnamon, baking soda, baking powder and salt. Gradually add to pumpkin mixture. Mix until just combined. Stir in raisins
3. Pour batter into greased or paper-lined muffin tins. I usually use regular and mini-sized. I like to use my 1 tbsp. cookie scoop. 1 scoop for mini-muffins, 3 for regular.
4. Bake at 375 degrees. 18-20 minutes for regular sized, and 8-10 minutes for mini-muffins. Cool on wire racks. This recipe made two dozen regular sized and two dozen mini-muffins.
Check out more Tasty Tuesday recipes at Balancing Beauty and Bedlam.