Last weekend I finally found the time to make the Pumpkin Chocolate Covered Raisin Muffins (recipe here: http://www.culinaryconcoctionsbypeabody.com/2007/09/03/a-rant-and-a-muffin/). The change that I made is using a total of 2 teaspoons of pre-mixed pumpkin pie spice instead of the individual spices. I really would have liked to have used ginger but I didn't have any. These are moist and keep for several days (I ate the last one on Thursday and it was pretty much as good as the one I had on Sunday). They don't rise very much so feel free to fill the muffin cups up pretty much to the top.