Recipe-- Whole Wheat Pumpkin Raisin Muffins

1 1/2 cups brown sugar
1 1/2 cups white sugar
1 cup olive oil
4 eggs
1 1/2 cups unbleached all purpose flour
1 1/2 + 1/3 cups whole wheat flour
2 Teaspoons Baking Powder
1 1/2 teaspoons salt
2 Teaspoons pumpkin pie spice
2/3 cup water
1 15 oz can of pumpkin
1 cup raisins

Line the muffin pans with paper muffin cups

In a large mixing bowl, mix together the white sugar, brown sugar and olive oil at your mixer's medium speed. Then add the eggs and beat until quite mixed and smooth

In another large bowl, mix together the flours, baking powder, salt and spices.

Alternate between adding the flour mixture and the water to the sugar mixture, making sure to mix at your mixer's medium speed just until combined between additions. After you've mixed all the flour and water into the batter, add the canned pumpkin and mix thoroughly. At the very end, fold in the raisins at your mixer's lowest speed.

Spoon the batter into the muffin cups, filling about 2/3 of the way up, and bake at 350 degrees for about 20-25 minutes, or until they look done and a toothpick comes out clean.
Makes about 30 cupcakes.

YUM!