Pumpkin Cupcakes - cooking recipe

Ingredients

1 1/2 c. whole wheat flour
1 c. all-purpose flour
2 tsp. cinnamon
1/4 tsp. salt
1 c. skim milk
1 c. canned pumpkin
1 Tbsp. vanilla
3/4 c. sugar
2 Tbsp. baking powder
1/2 tsp. nutmeg
3 eggs, slightly beaten
1/2 c. oil
3/4 c. raisins

Preparation

Preheat oven to 350\u00b0.
Place 24 paper baking cups in muffin tins.
Mix dry ingredients thoroughly.
Mix remaining ingredients; add to dry ingredients.
Stir until dry ingredients are barely moistened.
Fill paper cups 2/3 full.
Bake about 20 minutes or until toothpick inserted in center comes out clean.
Remove from muffin tins and cool on rack.
Freeze cupcakes that will not be eaten in the next four days.