1 cup raisins
1/2 cup orange juice
1/4 cup light rum
1-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tbsp. cinnamon
1/2 tsp. ground allspice
2 eggs, lightly beaten
1 cup sugar
1/2 cup oil
1 cup canned pumpkin
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In a small glass bowl, combine raisins, orange juice and rum. Cover and
refrigerate for at least an hour to plump the raisins.
Preheat oven to 375 degrees. Grease and flour muffin tin.
In a medium-size bowl, combine flour, baking powder, baking soda, salt,
cinnamon, and allspice. Set aside. In a large bowl, combine beaten eggs,
sugar, oil, and pumpkin. Add dry ingredients to the egg mixture and stir
just until moistened.
Drain off 1/4 cup of the liquid from the plumped raisins (and maybe save it
for the chef to enjoy!), and fold in remaining raisin mixture into the
batter. Fill muffin cups full, and bake for 18 20 minutes, or until
done.
Remove muffins from tin and cool on rack. Yield: 12 muffins.
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