Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          complete baking mix -- (i use
                        arrowhead mills multigrain
                        which
                        is lacto but not ovo and is
                        lf)
   1      cup           pumpkin -- (1/2 can)
     1/4  cup           molasses
     1/2  cup           water
     1/4  teaspoon      -- (or to taste) ground
                        allspice -- nutmeg, cloves
                        and
                        cinnamon
     1/2  cup           raisins

Preparation:

stir all ingredients except raisins together until just mixed. fold in raisins. spoon into nonstick muffin tin (or use cupcake papers). bake at 400 f 25 minutes for regular muffin tins, 35 minutes for large muffin tins. canned pumpkin seems to work about as well as applesauce for a baking substitute for oil. these muffins are quite chewy, but they are very moist and tasty. I enhanced the pumpkin flavor with traditional pumpkin pie spices, but the flavor could be downplayed for other kinds of cakes or muffins, and would blend well with flavors like banana or orange, and would be overshadowed by cocoa, for example.