Whole Wheet Pumpkin Muffins: Melissa Campbell/Ann Maas

Whole Wheat Pumpkin Muffins:

2 C. Sugar (or Splenda blend)
1/2 C. vegetable oil3 eggs
1 1/2 C. pumpkin1/2 C. water
3 C. Whole Wheat Flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
3/4 tsp. cinnamon
1 tsp. nutmeg
1 C. raisins
1 C. walnuts (optional)

Preheat oven to 400. In large bowl, mix together sugar, oil, eggs, pumpkin and water. In a small bowl, mix together flour, baking powder, soda, salt and spices. Add to first mixture and blend together with electric mixer. Add raisins and walnuts. Let stand for a time. Grease mufflin tins, for large tins bake 15 mins. for small tin bake 10 min.