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

AUTHOR: Pepper Byfield