1. Preheat oven to 350°F. Line 12 muffin cups with paper baking cups; set aside. In large bowl combine pumpkin, flour, sugar, cinnamon and salt. Add oil and eggs. Mix until just combined. Stir in raisins and walnuts.

2. Spoon batter into prepared muffin cups, filling each three-fourths full. Bake 20 to 25 minutes or until light brown and centers spring back when lightly touched. Cool in muffin cups on wire rack 5 minutes. Remove muffins from pans. Serve warm.