Pumpkin Muffins

We enjoy these muffins for breakfast and kids snack on it all day. It makes a nice batch, and keeps well in a ziplock bag in the fridge. But it's usually gone within a couple of days! Goes well with home-made maple butter too!
Recipe is from Kathleen Stewart:
4 eggs
1 cup sour cream or plain yogurt
3 cups pumpkin purée (canned is fine)
1 cup packed light brown sugar
1/2 cup sugar
1/2 lb. (16 Tbs.) unsalted butter, melted
1-1/4 lb. (4-1/2 cups) all-purpose flour
2 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
3 Tbs. ground cinnamon
3 Tbs. ground ginger
Pinch cloves
1-1/2 cups golden raisins

Heat the oven to 350°F. In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins. Grease and flour a muffin tin (or line it with muffin papers, preferably foil). Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.) Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 min. Remove the muffins from the tin when they're cool enough to handle.