Pumpkin Muffin Bars

• 3/4 cups Salted Butter, Softened
• 3/4 cups Sugar
• 1 whole Egg
• 2 teaspoons Vanilla Extract
• 1 cup Canned Pumpkin Puree
• 2 cups All-purpose Flour
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon Baking Powder
• 1/2 teaspoons Sea Salt
• 1 cup Thompson Raisins

1. Preheat oven to 350u0b0F. Line the bottom and sides of a 9x9 baking dish with foil, leaving an overhang on all sides.
2. Cream the butter and sugar on medium speed of an electric mixer. Once smooth, add the egg, vanilla, and pumpkin puree and mix until combined. Add the dry ingredients and mix on low speed until just combined. Don't overmix.
3. Fold in the raisins. Spread batter evenly into the baking dish. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before cutting.

butter, sugar, egg, vanilla, allpurpose, pie spice, baking powder, salt, thompson raisins

Taken from tastykitchen.com/recipes/breads/pumpkin-muffin-bars/ (may not work)