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HARVEST PUMPKIN-NUT MUFFINS




Source of Recipe


Country Crock®


List of Ingredients




1-2/3 cups all-purpose flour
2 tsp. pumpkin pie spice*
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup Shedd's Spread Country Crock® Spread
1 cup sugar
2 eggs
1 Tbsp. grated lemon peel (optional)
1 cup canned pumpkin
1 cup chopped walnuts
1 cup raisins


Recipe



Preheat oven to 350°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.

In large bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.

In large bowl, with electric mixer, beat Shedd's Spread Country Crock® Spreadand sugar on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs and lemon peel, scraping sides occasionally. Beat in pumpkin. Gradually beat in flour mixture until blended. Stir in walnuts and raisins. Evenly spoon batter into prepared pan.

Bake 25 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

*Pumpkin pie spice is sold in jars in the supermarket. You can create your own by mixing 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg or allspice, and 1/4 tsp. ground cloves.