1 cup PLUS 2 Tbsp. (30 mL.) all-purpose flour, divided
1 cup whole wheat flour
2 tsp. baking powder
0.5 tsp. baking soda
0.5 tsp. salt
1.25 tsp. ground cinnamon , divided
1.25 tsp. nutmeg, divided
0.75 cup PLUS 3 Tbsp. (45 mL.) firmly packed brown sugar, divided
0.25 cup Becel® Oil
1 cup canned pumpkin
1 large egg
1 cup skim milk
0.5 cup golden raisins
1 Tbsp. Becel® Buttery Taste margarine*
Preheat oven to 400°F (200°C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
Combine 1 cup (250 mL) all-purpose flour, whole wheat flour, baking powder, baking soda, salt, 1 tsp. (5 mL.) cinnamon and 1 tsp. (5 mL.)nutmeg in large bowl; set aside.
Combine 3/4 cup (175 mL.) brown sugar, oil, pumpkin, egg, and milk in medium bowl with wire whisk. Stir liquid mixture into dry mixture just until moistened. Stir in raisins. Evenly spoon batter into prepared pan.
Combine remaining 3 Tbsp. (15 mL.) brown sugar, 2 Tbsp. (30 mL.) all-purpose flour, 1 tsp. (1 mL.) cinnamon, 1 tsp. (1 mL.) nutmeg and Becel® Buttery Taste margarine in small bowl using a fork; sprinkle on batter.
Bake 20 minutes or until toothpick inserted in centres comes out clean. Serve warm or cool completely.