Jumbo Pumpkin Muffins Recipe CindyJ

• 1 3/4 cups sifted unbleached all-purpose flour
• 1/4 teaspoon double-acting baking powder
• 1 teaspoon baking soda
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree (NOT pumpkin pie filling)
• 1/3 cup water
• 1/2 cup yellow raisins (optional)

1. Preheat oven to 350 degrees .
2. Butter and flour a 6-cup jumbo muffin pan.
3. Into a large bowl, sift together the flour, baking powder, baking soda, sugar, salt, ginger, cloves, nutmeg and cinnamon.
4. In another bowl beat together the eggs, oil, pumpkin puree and water.
5. Add to the flour mixture and beat until the batter is combined.
6. Stir in the raisins (if using).
7. Divide batter into the prepared muffin cups.
8. Bake in center of preheated oven for 55 minutes, or until a tester comes out clean.
9. Let the muffins cool in the pan on a rack for 10 minutes.
10. Turn muffins out onto a rack and let them cool completely.

flour, doubleacting baking powder, baking soda, sugar, salt, ground ginger, ground cloves, ground nutmeg, ground cinnamon, eggs, vegetable oil, pumpkin puree, water, yellow raisins

Taken from www.chowhound.com/recipes/jumbo-pumpkin-muffins-29652 (may not work)