1 2/3 c. all purpose flour, unbleached
1 c. sugar
2 - 3 tsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 lg. eggs
1 c. canned pumpkin
1/2 Shedd's Spread melted (1/2 c.)
1 tbsp. lemon peel
1 c. chopped walnuts
1/2 c. golden raisins

In large bowl, combine flour, sugar, pumpkin pie spice, baking soda, baking powder and salt. In medium bowl, whisk eggs, pumpkin, melted Shedd's Spread and lemon peel; stir in walnuts and raisins. Pour pumpkin mixture into dry ingredients. Stir just until mixed. Spoon batter evenly into 12 greased 2 1/2 inch muffin cups. Bake in a preheated 350 degrees oven for 20 to 25 minutes until golden brown. Yield 12 muffins. Pumpkin pie spice is sold in jars in your grocery store. Make your own by mixing 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg or allspice, 1/4 teaspoon ground cloves, 1 teaspoon ginger.