Ingredients

½ Cup All-Purpose Flour
¾ Teaspoon Baking Powder
½ Teaspoon Pumpkin Pie Spice
¼ Cup Brown Sugar (packed)
1 Tablespoon Vegetable Oil
1 Large Egg
¼ Cup Canned Pumpkin Puree (or homemade)
2 Tablespoons Raisins ((Optional))

Directions

Mix flour, baking powder and pumpkin pie spice together. Set aside.

Mix brown sugar and oil.

Add egg to brown sugar mixture and mix well.

Then add pumpkin to brown sugar mixture.

Now add flour mixture and mix well.

Take two wide mouth canning cars and butter the inside.

Lightly flour the inside of the canning jars after the butter.

Add mixture evenly between the two jars.

Add a piece of foil to the top of the jar to cover. Mold the foil around the jar top.

Remove foil, and butter the inside. Put foil back tightly around lid.

Place jars in a 4 quart or larger slow cooker.

Cook on HIGH for 1 1/2 to 2 hours.

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• CrockPot Cinnamon Sweet Roll Casserole
• Slow Cooker Cinnamon Roll Monkey Bread