Pumpkin Spice Walnut Muffins

Ingredients:

• 1-1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 container Country Crock® Pumpkin Spice Spread, divided
• 1 cup firmly packed light brown sugar, divided
• 2 large eggs
• 1/2 cup milk
• 1/2 cup finely chopped walnuts
• 1/4 cup dried currants or raisins
• 1/3 cup confectioners sugar

Directions:

1. Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
2. Combine flour, baking powder and salt in medium bowl; set aside.
3. Beat 3/4 cup Country Crock® Pumpkin Spice Spread with 3/4 cup brown sugar in large bowl with electric mixer on medium speed until fluffy 4 minutes, scraping down sides occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk, beginning and ending with flour mixture, mixing on low speed just until blended. Stir in walnuts and currants.
4. Evenly spoon batter into prepared pan, then sprinkle with remaining 1/4 cup brown sugar; press gently. Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.
5. Meanwhile, microwave remaining 1/4 cup Spread in small microwave-safe bowl at HIGH 5 seconds or until melted. Stir in confectioners sugar; drizzle over cool muffins.

• TIP: For easy drizzling, pour drizzle mixture into small resealable plastic bag and squeeze to bottom. Snip off tiny piece of the corner of the bag and squeeze to drizzle over muffins.