Harvest Muffins

Ingredients:
1 cup sugar 
1/2 cup margarine or butter
2 large eggs, separated
1 cup canned or mashed pumpkin

Spices*:
1 tablespoon ground cinnamon
1 teaspoon powdered ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon powdered cloves
*(You can buy pre-made pumpkin spice in the baking department of most supermarkets, but I find a freshly made mix has more intense flavor).

1/4 cup molasses
2 cups all purpose flour
1 tablespoon baking powder
1 cup cold brewed black coffee
1/2 cup raisins 
1/2 cup roughly chopped walnuts

Directions: 
Preheat the over to 350 degrees Fahrenheit.  Separate the egg white and yolks and set aside.  Combine the pumpkin spices in a small bowl.  
In a large bowl, add the sugar, butter or margarine and egg yolks and beat with an instant mixer until smooth and creamy.  Add the pumpkin, spices and the molasses and mix well with the mixer.  
Sift the baking powder into the flour.  Add the flour/baking powder and cold coffee to the pumpkin mixture.  Stir well until a thick batter is formed.
(If you like, grind the walnut into smaller pieces with a mortar and pestle or a food processor).  Stir the raisins and walnuts into the batter. Beat the egg whites until stiff.  Fold the beaten egg white into the batter.  Pour the batter into greased muffin tins and bake at 350 degrees for 30 - 35 minutes.  The muffins are done when a toothpick stuck in the middle comes out clean.