Pumpkin-Spice Muffins 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 egg 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.