• 4    eggs
• 1    cup plain yogurt
• 3    cups pumpkin puree
• 1    cup light brown sugar, firmly packed
• 1/2    cup sugar
• 16    tablespoons unsalted butter, melted
• 4    cups all-purpose flour
• 2    tablespoons baking powder
• 1    teaspoon baking soda
• 1    teaspoon salt
• 3    tablespoons cinnamon
• 3    tablespoons ginger
• 1 1/2    cups golden raisins

How to Make It:

Break the eggs into a large mixing bowl.
Add the yogurt, pumpkin, brown sugar, regular sugar, and butter to the eggs.
Whisk until completely combined.
In a separate bowl sift together the flour, baking powder, and the baking soda.
Sift in the salt, cinnamon, and ginger.
Stir to combine the dry ingredients.
Slowly add the dry ingredients to the pumpkin mixture.
Mix just until the dry ingredients are moistened.
Gently fold in the raisins.
Set the oven heat to 350 degrees.
Place paper muffin cups into a muffin tin.
Fill each cup 2/3 full of the batter.
Bake 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Makes 24 muffins.

For a different taste, substitute the pumpkin puree with apple or pear puree. Extra batter may be stored in an airtight container in the refrigerator for up to 1 week.