Recipe: Grated Pumpkin Muffins (using raw grated pumpkin)

Hi, I found this recipe in The Victory Garden Cookbook. I've made pumkin muffins with canned or pureed fresh pumpkin before, but never raw, grated pumpkin--but this might be a good way to make use of those "decorative" pumpkins so many of us buy. Here goes:

PUMPKIN MUFFINS WITH RAW GRATED PUMPKIN

DRY INGREDIENTS:
1 1/2 cups flour or whole wheat pastry flour or a combination of the two
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 to 3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
(optional: dash of ginger, cloves and/or allspice)
WET INGREDIENTS:
1/4 cup canola oil or soft butter (can replace an 1/8 cup of the fat with applesauce or babyfood prunes or "fake baking fat")
1 egg (or Egg Beater)
1/2 cup milk
1 cup finely grated raw pumpkin
(optional: 1/4 to 1/3 cup raisins)

Sift together dry ingredients in medium bowl.

In a larger bowl, mix together the butter/oil, egg, milk and pumpkin.

Add "wet" ingredients to dry ingredients and stir until just moistened. Pour into a prepared muffin tin, filling cups until almost full.

Bake in a preheated 400 degree F oven for 20 minutes.

Makes 12 muffins.

If you try these, let me know how they are!
Steph