2 cups canned pumpkin puree (a 15 oz. can works fine)
1 1/2 cups honey
4 eggs, or 8 egg whites
1 cup evaporated milk, regular or skimmed
1 cup water
1 tablespoon oil
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/3 teaspoon ground cloves
3 1/2 cups whole wheat flour
1 tablespoon baking soda
2 tablespoons baking powder
1 cup black raisins

Mix the first ten ingredients in a large bowl. In another bowl, mix together the flour, baking powder, and baking soda. Add to wet ingredients all at once, whisking until blended; do not overmix. Stir in raisins. Fill nonstick muffin pans to the top (she says; I say fill them about two thirds or three quarters of the way up, and grease the pans; you'll be glad you did). Bake in a 350-degree oven for 30-35 minutes. Cool for 15 minutes before removing from pan. Batter can also be baked in two nonstick (hah!) loaf pans for 60-65 minutes. Makes 2 dozen muffins.