Pumpkin Muffins

It's pumpkin season! This has to be the most healthiest, moist, and delicious muffins I've ever made. Pumpkin is rich in fiber and vitamin A. I also added walnuts for protein. Now that's a power breakfast!

Ingredients for 24 muffins:
1 (15 oz.) can pumpkin puree
4 eggs
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350F. In a large bowl blend all wet ingredients: pumpkin, eggs, applesauce, oil, water, vanilla. In a separate bowl mix all dry ingredients: sugar, flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger. Stir the dry mixture into the wet mixture until blended. Add 1/2 cup raisins and 1/2 cup walnuts and set the rest aside for topping. Pour mixture into muffin pans and sprinkle the top with chopped walnuts. Bake for about 45 minutes or until toothpick comes out clean when inserted into the muffin.