3 cups pumpkin pure, canned or freshly prepared 
4 eggs
1 cup sour cream or plain yogurt
1 cup packed light brown sugar
1/2 cup sugar
1/2 lb. unsalted butter, melted
1-1/4 lb. (4-1/2 cups) all-purpose flour
2 tbs. baking powder
1 tsp. baking soda
1 tsp. salt
3 tbs. ground cinnamon
3 tbs. ground ginger
Dash of ground cloves
Dash of white pepper
1-1/2 cups golden raisins

1. Heat the oven to 350F.
2. Grease and flour a muffin pan (or use muffin papers, preferably foil). Set aside.
3. In a large bowl, whisk the eggs, sour cream, pumpkin pure, brown sugar, sugar, and butter.
4. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper.
5. Slowly add the dry ingredients to the pumpkin mixture, stirring until just mixed. Gently fold in the raisins.
6. Scoop about 1/2 cup batter into each muffin tin so that the curve of the batter is even with the rim of the cup.
7. Bake the muffins in the middle of the oven 30-35 minutes. Muffins should be firm to the touch and a toothpick inserted in center should come out clean.
8. Remove the muffins once pan has cooled.