Pumpkin Nut Muffins

This is a recipe that my mom made that I absolutely fell in love with. I think these muffins are great for the holidays. You can munch on them for breakfast, a snack or even after those delicious leftovers.

Pumpkin Nut Muffins
Makes 24 muffins

Muffins:
1 can (16 oz) pumpkin
2 cups granulated sugar
1 ¼ cups vegetable oil
3 extra large eggs
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
2 ¼ cups all-purpose flour
1 cup cashews chopped
½ cup raisins

Topping:
½ cup granulated sugar
¼ cup (1/2 stick) butter, softened
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
¾ cup all-purpose flour

• Heat oven to 350 degrees and lightly grease muffin cups.
• For muffins, in large bowl, beat together pumpkin, sugar, oil, and eggs until well blended. Add cinnamon, baking powder, nutmeg, cloves, and salt. Mix until well blended. Add flour. Mix just until dry ingredients are moistened. Do not over mix. Fold in cashews and raisins.
• For topping, in small bowl, combine sugar, butter, cinnamon, and nutmeg. Mix well with a fork. Add flour. Mix well.
• Spoon batter into muffin cups. Top each with 1 tablespoon topping mixture.
• Bake 20-25 minutes or until wooden pick inserted in center comes out clean.
• Let stand a few minutes before removing from pan.