Pumpkin Scottish Muffins

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10 Minutes Prep
 / 
35 Minutes Total
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18 muffins 1 oz equiv grain portions Servings

Ingredient List

Dry Ingredients
  • Small check mark in a circle icon 1¾ cups Bisquick™ Baking Mix
  • Small check mark in a circle icon 1 cup Gold Medal™ Whole Wheat Flour
  • Small check mark in a circle icon 1 cup Oats, quick
  • Small check mark in a circle icon 2 tsp Pumpkin Pie Spice or Cinnamon
  • Small check mark in a circle icon ½ cup Butter or Margarine
Wet Ingredients
  • Small check mark in a circle icon 2 each Eggs, fresh
  • Small check mark in a circle icon 1 cup Water
  • Small check mark in a circle icon ½ cup Sugar, granulated
  • Small check mark in a circle icon ¾ cup Pumpkin, canned, pureed
  • Small check mark in a circle icon ½ cup Raisins
Finishing (optional)
  • Small check mark in a circle icon 1 Tbsp Sugar, raw

Preparation

  1. Heat oven to 400° F. Lightly grease a baking sheet.
  2. Add first 5 ingredients to the bowl of a food processor* and pulse until mixture resembles a coarse meal. In a large bowl beat eggs, water, sugar and pumpkin until well blended. Stir in flour mixture and mix until just moistened. Stir in raisins.
  3. Drop batter by ¼ cup (#20) scoops onto greased baking sheet. If desired, sprinkle raw sugar evenly across the tops of the muffins.
  4. Bake 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Serve warm.

Tips

  • * Butter or Margarine can be cut into dry ingredients using a pastry blender or two forks.