2 1/2 cups all-purpose flour
1 cup packed light brown sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1 cup solid pack pumpkin
3/4 cup milk
2 eggs
6 Tbsp butter, melted
2/3 cup roasted, salted pumpkin seeds, divided
1/2 cup golden raisins
Preheat oven to 400 degrees F. Grease or paper-line 18 (2 3/4-inch) muffin cups.
Combine flour, brown sugar, baking powder, cinnamon, nutmeg, ginger and salt in large bowl. Stir pumpkin, milk, eggs and melted butter in medium bowl until well blended. Stir pumpkin mixture into flour mixture. Mix just until all ingredients are moistened. Stir in 1/3 cup pumpkin seeds and raisins. Spoon into prepared muffin cups, filling 2/3 full. Sprinkle remaining pumpkin seeds over muffin batter.
Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.
Makes 18 muffins
