The original recipe is from the Colorado Collage cookbook, published by the Junior League of Denver, 1995, now available in several other formats and editions. I have changed some ingredient amounts and re-written the directions somewhat.
Preheat oven to 400 degrees. Line 24 muffin cups with foil liners or spray with cooking spray. It's a good idea to spray the liners with cooking spray also.
For the topping: Combine ingredients in a small bowl using your fingers. Set aside.
Combine the dry ingredients for the batter down through the allspice. In another bowl, whisk together the pumpkin, oil, eggs and grated apple.
Quick bread recipes always say to add the wet ingredients to the dry, but I do it the other way, as I find that otherwise I always end up with unblended flour in the bottom of the bowl no matter how hard I try to get it all mixed up. Either way, you need to blend thoroughly but fairly gently and quickly--a spatula works well.
Then fold in the raisins, if using, and walnuts if using.
Spoon the batter into the muffin pans and sprinkle with the reserved topping. Bake for 20 minutes, then check with a toothpick. They may need another five minutes. Remove from the pans and cool on rack.
These would be fabuloso with apple butter.