3 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
1 (15 ounce) can pure pumpkin

Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Set bag of muffin mix and can of pumpkin in a paper sandwich-type bag. Tie top of bag with raffia or ribbon.

Attach the following recipe:

Mini Pumpkin Muffins

Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup pumpkin, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400 degree F oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired.

Makes about 60 mini muffins.