This recipe includes the goodness and natural sweetness of pumpkin, enhanced by the spices. A great snack or breakfast for someone on the go. Makes 10 – 12 muffins

2 cups whole wheat or whole wheat pastry flour
½ cup Xylosweet natural sweetener
1 tblsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon powder
¼ tsp nutmeg powder
¼ cooked pumpkin or 15 ounce can pumpkin
½ cup raisins

Preheat oven to 375F . Mix flour, xylosweet, baking powder, baking soda, salt, spices in a bowl. Add the pumpkin and raisins with ½ cup water and mix. Spoon batter into paper cups in the muffin mould and bake for 25 – 30 minutes. Cool on rack.