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1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 21/2x11/4 inches. Beat egg; stir in milk, pumpkin, raisins and margarine. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup if desired. Bake until golden brown, about 20 minutes. 1 dozen muffins.
Yam muffins: Substitute 1/2 cup mashed cooked yams or sweet potatoes for the pumpkin. Omit raisins and, if desired, add 1/2 cup chopped pecans or walnuts.
Cinnamon sweet potatoes
2 1/2 pounds sweet potatoes or yams (7 to 8 medium)
1/2 cup packed brown sugar
1/4 cup margarine or butter
3 tablespoons water
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Heat enough salted water to cover potatoes (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover and heat to boiling. Cook until tender, 30 to 35 minutes; drain. Slip off skins. Cut potatoes crosswise into 1/2-inch slices.
Mix brown sugar, margarine,
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