(Makes 12 muffins)
optional: large crystal (sanding) sugar, for topping
-Heat your oven to 375 degrees fahrenheit. Grease a 12-cup muffin pan, or line with
paper liners.
-In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg and salt.
-In the bowl of your mixer, cream the butter and sugar together until light and fluffy.
-Beat in the eggs, one at a time, thoroughly mixing after each addition until combined.
-Mix in the pumpkin puree and the vanilla extract.
-Add your dry ingredients that you had previously whisked together, mixing just until combined.
-Stir in the raisins by hand.
-Fill the prepared muffin cups with the batter.
-Top with the chopped pecans, and sprinkle with the sanding sugar.
-Bake in your preheated 375-degree oven for 10 minutes. After 10 minutes, reduce the temperature
(without opening the oven) to 350 degrees and continue to bake for an additional 8 minutes, or until
done.