Pumpkin Maple Muffins

Whisk these ingredients together in a large bowl:
1 3/4 C. whole wheat pastry flour (or substitute any whole wheat flour)
1/2 C. pecan meal (1.5 oz. pecans, ground)
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon

In a separate bowl, whisk together these ingredients:
1/3 C. maple syrup
1/2 C. packed brown sugar
1 C. pumpkin puree (I use canned)
1/2 C. buttermilk
2 eggs, slightly beaten
1/4 C. butter, melted
1/3 C. raisins
1. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined.
2. Immediately spoon batter into a greased 12-cup muffin tin.
3. Place in the center of a preheated 375 degree oven and bake for 20-25 minutes.
4. Check muffins after 20 minutes, muffins are done when you lightly touch the top of one of the muffins and it springs back.
5. Let cool for five minutes in the pan and then remove muffins and let cool completely on a wire rack.