Ingredients
br>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 displayed with permission from General Mills, Inc.
Description
The Smell Of Fresh Baked Bread Is One You Will Never Forget. Creations From Breakfast Breads To Dinner Rolls.
Back Of The Box
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter