1 box Jiffy cornbread mix
1/2 can pumpkin (not pumpkin pie mix)
1 tsp. pumpkin pie seasoning (or more depending on taste)
1/3 cup raisins (more or less to taste)
1/2 to 2/3 cup sugar (more or less to taste)
1/4 cup toasted pecans (chopped)
2/3 cup milk (or more if batter seems too thick)
1 egg

Preheat oven to 375°F.

In medium sized bowl, mix all wet ingredients together including the pumpkin, add dry cornbread mix, sugar, nuts and raisins. Mix thoroughly and divide evenly into large muffin tin (6 muffin size) that has been sprayed with cooking spray. Cups will be 2/3 to 3/4 full.

Bake 25-30 minutes testing with toothpick in center when it comes out clean they are done.

These are very moist and tasty and could be frosted with cream cheese frosting and sprinkled with chopped pecans if you want to dress them up.

Yields 6 large muffins

Submitted by: Phyllis