Pumpkin Muffins

2 c canned pumpkin puree (not pumpkin pie filling)
4 eggs
1/3 c olive or canola oil
1/2 c milk
1/2 c applesauce
1/2 c white sugar
1/2 c brown sugar
2 c whole wheat flour
1 c oatmeal
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ground ginger
1/2 c chopped walnuts
1/4 c raw pumpkin seeds
1/2 c raisins
pumpkin seeds for garnish (optional)

Heat oven to 350F.  Spray muffin tins with non-stick spray (18-24 cups).

Combine pumpkin, eggs, oil, milk, applesauce, sugars in large bowl.  Combine dry ingred, walnuts, pumpkin seeds and raisins.  Add to wet ingred and combine just until mixed.  Spoon into prepared tins.  Garnish tops with pumpkin seeds.  Bake at 350F for 20-25 mins.  Cool in pan for 5 mins.  Remove to rack to cool and enjoy.