Harvest Pumpkin-Nut Muffins

  • Makes 12 muffins
  • Prep Time 15 min
  • Cook Time 25 min

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 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

Directions:

  1. Preheat oven to 350°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
  2. In large bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.
  3. In large bowl, with electric mixer, beat 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.
  4. 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.

Nutritional Information

Nutritional Information

Nutritional Information
Portion per serving
Portion per serving
Amount Per Serving
Amount Per Serving
Nutrient Type Value
Calories 290
Calories from Fat 100
Total Fat 11 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 250 mg
Total Carbs 44 g
Dietary Fiber 2 g
Sugars 26 g
Protein 5 g
Vitamin A 70 %
Vitamin C 4 %
Calcium 4 %
Iron 10 %
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