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Spicy Pumpkin Muffins

DIRECTIONS

Preheat the oven to 375° F. Lightly spray a regular-size muffin tin with lecithin spray.
Toast the pecans in the oven for 7 to 10 minutes, stirring occasionally. Allow the nuts to cool. Then coarsely chop them with a knife or with a pulsing action in a food processor.
Bring 1-1/2 cups of water to a boil in a small pot. Add the raisins. When the water returns to the boil, turn off the heat. Let the raisins plump in the water for at least 10 minutes. Drain the raisins, saving the raisin water. If necessary, add additional water to the raisin water to equal 3/4 cup.
Combine the wet ingredients in a medium size bowl. Sift together the dry ingredients into a large bowl. Make a well in center and stir in the wet mix. When half mixed, fold in the toasted pecans and plumped raisins. Do not over-mix; the batter should remain lumpy.
Use a rounded #12 scoop (1/2 cup) to place the batter in the prepared muffin tin.
Bake the muffins on the middle shelf of the preheated oven for 30 minutes. Turn the muffin tin once if necessary for the muffins to brown evenly. Turn off the heat and leave the muffins in the oven with the door closed for another 15 minutes.
Let the muffins cool in the tin for 5 minutes before removing them to a wire rack to cool completely.