Pumpkin Patch Muffins

Ben and Melissa gave us a beautiful pan that makes little pumpkin-shaped cakes/muffins last year. This is the recipe that came with it from Williams and Sonoma...adapted quite a bit - the sugar is cut way down.

3 1/3 C. flour ( can use half whole wheat)
1/2 C ground flax
1 Tb bk powder
1 tsp bk soda
2  tsp salt
3 tsp cinnamon (can use more!)
1 3/4 tsp nutmeg
14 Tb softened unsalted butter (can use salted)
1/2 C. br sugar
3/4  C. sugar
4 eggs
1 C plain, unsweetened yogurt
2 C. pumpkin or squash  puree (fresh, frozen and thawed, or canned)
Raisins - handful

-Beat butter and sugars until fluffy.
-Add in eggs and mix well. Add squash and yogurt, mix gently.
-Mix dry ingreds together.
-Add wet to dry ingredients. Add raisins and mix just til combined.
-Bake at 350 in sprayed muffin pans or mini cake pans for ~18-22 min til golden brown.

Yield: 24+ muffins + 12 mini-muffins