Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

This recipe makes 2 dozen medium muffins, so you will either need to bake in two batches or have two 12 cup muffin pans ready - greased or lined with medium paper liners.

Step 3

Use a large bowl and sift whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.

Step 4

Stir in raisins.

Step 5

In a medium-sized bowl combine the pumpkin puree, oil, sour milk and eggs.

Step 6

Make a well in the middle of the flour mixture and pour in all of the liquid mixture. Gently stir with a fork until batter is just mixed, it is okay for it to be a little lumpy.

Step 7

Use a ladle or large serving spoon to fill muffin tins 3/4 full.

Step 8

Bake for 18-22 minutes or until firm to the touch; cool in muffin pan on a baking rack for five minutes then remove the muffins and cool them directly on the rack.