Pueblo Pumpkin Muffins

My quest for a good pumpkin led me to a bed and breakfast in NM, called "Inn at the Paseo." These bake up tall and with a golden orange color with a tender inside.

• Ready In: 45 mins
• Serves: 9
• Yields: 9 muffins

Ingredients

• 1⁄2 cup  vegetable oil
• 1  cup sugar
• 2  eggs
• 1  cup canned pumpkin
• 1⁄2 cup buttermilk
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon vanilla extract (I used maple)
• 3⁄4 cup  chopped walnuts (I omitted)
• 1  cup raisins (I omitted)

Directions

1. Preheat oven to 400 degrees.
2. Mix together oil, sugar, eggs, pumpkin, and buttermilk, and extract.
3. Add flour, baking powder, baking soda, cinnamon, allspice, and beat until batter is smooth.
4. Stir in walnuts and raisins.
5. Spoon into greased muffin tins full (I fill them high, so it made 9 ample ones) and bake 10 minutes, reducing the oven to 350 and bake until toothpick comes out clean, about 15 additional minutes.