1/2 raisins
1 1/2 cup self rising flour
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup vegetable oil
1/2 cup canned solid packed pumpkin
2 eggs
1/2 cup chopped pecans (about 2 ounces)

Preheat oven to 350 degrees F. Grease twelve 1/2 cup muffin cups. Place raisins in small bowl.
Pour enough boiling water to cover. Let sit 5 minutes. Drain raisins.
Mix flour, sugar, cinnamon and nutmeg in large bowl. Add oil, pumpkin and eggs and mix until just combined. Mix in raisins and nuts.
Divide batter among prepared cups. Bake until tester inserted in center of muffins comes out clean, about 25 minutes. Cool slightly on rack. Serve warm or at room temperature.