Bisquick Pumpkin Muffins with Raisin
Bisquick Pumpkin Muffins recipe
Yield
12 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| 1 | cup |
pumpkin
|
|
| ¼ | cup |
molasses
|
|
| ½ | cup |
water
|
|
| ¼ | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 237 | ml |
pumpkin
|
|
| 59 | ml |
molasses
|
|
| 118 | ml |
water
|
|
| 1.3 | ml |
allspice
ground |
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
cloves
|
|
| 1.3 | ml |
cinnamon
|
|
| 118 | ml |
raisins, seedless
|
|
Directions
Stir all ingredients except raisins together until just mixed.
Fold in raisins.
Spoon into nonstick muffin tin (or use cupcake papers).
Bake at 400℉ (200℃) 25 minutes for regular muffin tins, 35 minutes for large muffin tins.
Canned pumpkin seems to work about as well as applesauce for a baking substitute for oil.
