Perfect fall treat, nutritious and delicious! I changed the yield to 12 muffins, using 1.5 cups pumpkin. I substituted mini semi-sweet chocolate chips for the raisins (although my own personal preference would have been raisins), adding to the dry ingredients before mixing in the wet ingredients. Also subbed pumpkin pie spice for the nutmeg and cloves, Splenda Baking Blend (half white, half brown) for the sugar, and whole wheat flour for 1/2 of the flour. Made 23 mini-muffins, baked at 325 (dark pan) for 15 min. Came out perfectly moist! Tried another recipe first, this one is far superior! Our new favorite.
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Perfect fall treat, nutritious and delicious! I changed the yield to 12 muffins, using 1.5...