4 eggs, slightly beaten (can substitute egg beaters)
2 c. white sugar
2 tsp. baking soda
1/2c. unsweetened applesauce
2 tsp. baking powder
1 ¾ c. pumpkin
2 c. raisins
1 c. canola oil
Brown sugar
3 c. all-purpose flour
1 T. cinnamon + pinch of nutmeg
Blend eggs, white sugar, applesauce, oil and pumpkin, mixing thoroughly. In a separate bowl combine dry ingredients. Add all dry ingredients to egg mixture at once and blend until smooth. Stir in raisins. Fill greased muffin cups 2/3 full. Sprinkle with brown sugar. Bake at 375 degrees F., 15 – 20 minutes. Makes approx. 24 small muffins. Freeze well.