Pumpkin Muffins - Fall has arrived!!

Ahhh...Autumn!  I love summer, but there is something so comforting about the arrival of fall.  Z says that September is really like New Years, since it is the time when school starts and everyone gets back 'at it' from the lazy summer months.  A renewal of sorts.  And I love pulling out the warm woolly sweaters and boots.   I had my first pumpkin spice latte of the season today.  It inspired thoughts of an old favourite recipe for pumpkin muffins from my university days.    Not really health-conscious per se....so I've added a couple of options to lighten them up in brackets.  Personally, the full recipe without modification is still the best.  Everything in moderation, right?  These are best fresh out of the oven, while still warm and crumbly....preferably with a hot tea on the deck with crunchy, coloured leaves underfoot.  

Pumpkin Muffins

4 eggs
1 cup sugar  (3/4 works okay too)
1 cup veg oil (or 1/2 cup veg oil and 1/2 cup unsweetened applesauce)
2 cups pumpkin puree
1 cup raisins or dried cranberries
3 cups whole wheat flour (or 2 cups whole wheat flour and 1 cup whole spelt flour)
2 tsp cinnamon
2 tsp soda
2 tsp powder
1 tsp salt

Beat eggs, sugar, oil (and applesauce, if using) and pumpkin.  Mix well.  Sift together dry ingredients.  Add to egg mixture with raisins (or cranberries) and mix until just combined.  Bake at 400F for 15 mins.