Title: Greenbrier Pumpkin Muffins **
Categories: Muffins
Yield: 18 Servings

1/2	c	Butter or margarine; soften
1	c	Sugar
2		Eggs
1	c	Pumpkin; mashed
2	c	Flour
2	ts	Baking powder
1/4	ts	Salt
1	ts	Cinnamon
1/4	ts	Nutmeg
1	c	Milk
1/2	c	Pecans; chopped
1/2	c	Raisins

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each. Add pumpkin and beat well. Combine 1-3/4 cups flour, baking powder, salt and spices; mix well. Add flour mix to creamed mix alternately with milk, beginning and ending with flour mix. Beat well after each addition. Dredge pecans and raisins in remianing flour; fold into batter. Spoon batter into greased muffin cups, filling 2/3 full. Bake at 400~ for 25 minutes or until golden.

The Greenbrier was built in White Sulphur Springs in 1857.

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