2 1/4 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup golden raisins
1/2 cup pecans - coarsely chopped
2 eggs - lightly beaten
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup buttermilk
1/2 cup canola oil
1/4 cup molasses
1 teaspoon vanilla

Preheat oven to convection 375 degrees. Spray two muffin pans with cooking spray, as this makes 18 muffins. Combine dry ingredients, flour through salt, in a large bowl, stirring well. Stir in raisins and pecans, make a well in the center. Combine the remaining ingredients, eggs through vanilla, in a separate bowl. Stir well with a whisk. Pour sugar mixture into flour mixture. Stir until just incorporated. Spoon batter into muffin pans and sprinkle tops with a little granulated or Turbinado (Raw) sugar. Pour a little water into the unused muffin cups. Convection bake at 375 degrees for 12-15 minutes until a wooden pick come out clean.