Sweet and spicy and loaded with pumpkin-pie flavor, these
muffins make a great snack with coffee on a cool autumn morning!
Prep: 10 min - Bake: 20 min
2 cups Original Bisquick® mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 cup raisins
1. Heat oven to 400°F. Grease bottoms only of 12 regular-size
muffin cups, or place paper baking cup in each muffin cup.
2. Stir all ingredients except raisins just until moistened.
Stir in raisins. Fill muffin cups about 3/4 full.
3. Bake 15 to 20 minutes or until golden brown. Immediately
remove from pan.
Makes 12 muffins
High Altitude (3500-6500 ft): Heat oven to 425°F. Grease 14
medium muffin cups. Stir 2 Tbsp Gold Medal® all-purpose flour
into dry Bisquick. Increase milk to 1/3 cup. Bake 15 to 18 minutes.
Substitution: You can use mashed cooked sweet potatoes instead
of the canned pumpkin.
Special Touch: Sprinkle with powdered sugar before serving.
Nutritional Info Per 1 Muffin:
Calories 170 (Calories from Fat 70); Fat 8g (Saturated 2g);
Cholesterol 20mg; Sodium 290mg; Potassium 110mg;
Carbohydrate 23g (Dietary Fiber 1g); Protein 2g
Diet Exchange: 1 Starch; 1/2 Fruit; 1 1/2 Fat
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.