Pumpkin Raisin Muffins

1 egg
½ c. milk
½ c. canned pumpkin
1/4 c. melted butter
½ c. sugar
1 ½ c. flour
2 tsp. baking powder
½ tsp. salt
½ tsp. each of cinnamon and nutmeg
½ c. raisins, cooked in water to cover until plumped, and then drained

Crunchy Nut Topping: (optional)
1/3 c. brown sugar
1/3 c. chopped walnuts
½ tsp. Cinnamon

Combine egg, milk, pumpkin, butter and sugar. Stir until blended. Sift dry ingredients with spices into pumpkin mixture. Stir until moistened. Batter should be lumpy. Fold in raisins. Fill muffin cups two-thirds full. Sprinkle Crunch Topping that has been mixed over top. Bake at 400 for 18 to 20 minutes. Serve hot.
12 muffins