Pumpkin and orange are natural go-togethers.
- Portion size 12 servings
In large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir in raisins. In separate bowl, beat egg; blend in pumpkin, oil, orange rind and juice. Pour all at once over dry ingredients; stir just enough to blend.
Spoon into large greased or paper-lined muffin cups, filling to tops. Bake in 375°F (190°C) oven for about 25 minutes or until golden and tops are firm to the touch. Let stand for 5 minutes before removing from pans to cool on racks.