| 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. |
| 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. |
|
| You can use mashed cooked sweet potatoes instead of the canned pumpkin. |
|
| Sprinkle with powdered sugar before serving. |
Nutrition Information:
170 ( 70 ); 8 g ( 2 g); 20 mg; 290 mg; 23 g ( 1 g); 2 g 32 %; 0%; 4 %; 6 % 1 ; 1/2 ; 1 1/2