Pumpkin Pie Muffins

1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 1/4 cups sugar
1 1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1.2 tsp ground nutmeg
1.2 tsp ground cloves
1/2 cup raisins
2 large eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup canola oil
1/3 cup water
2 Tbsp raw pumpkin seeds

Preheat oven to 350. Spray the cups of a 12-cup muffin pan lightly with nonstick spray.

Sift both flours, sugar, baking soda, cinnamon, salt, nutmeg, and cloves into a large bowl; stir in the raisins. Beat the egg, pumpkin puree, oil and water together in another bowl. Add the pumpkin mixture to the four mixture and stir just until blended.

Spoon the batter into the muffin cups, filling each about two-thirds full. sprinkle with the pumpkin seeds. Bake until a toothpick inserted into a muffin comes out clean, about 20 minutes. Cool in the pan on a rack for 10 minutes; remove the muffins from the pan and serve warm. 

*These are FANTASTIC!!  I highly recommend making these.  Just yummy.