Pumpkin Raisin Muffins
Warm, spiced, and bursting with autumnal flavors, these Pumpkin Raisin Muffins are the perfect treat for cozy mornings or afternoon snacks. Made with pure pumpkin puree, a blend of cinnamon, ginger, and nutmeg, and studded with sweet, chewy raisins, these moist muffins are a delightful way to celebrate the season. The recipe is quick to prepare—just 15 minutes of prep time—and yields 12 fluffy muffins with a golden-brown top, ready in under 40 minutes. Perfectly balanced between sweetness and spice, these muffins make a delicious breakfast on the go or a comforting addition to any fall gathering. Serve them warm for extra indulgence, and don't forget to pair them with your favorite cup of coffee or tea!
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Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 2 large eggs
- 1 cup pure pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.75 cup raisins
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
Step 2
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined.
Step 3
In a separate medium bowl, whisk the eggs until light and frothy. Add the pumpkin puree, vegetable oil, milk, and vanilla extract, and whisk until smooth.
Step 4
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined, being careful not to overmix. The batter will be thick.
Step 5
Carefully fold in the raisins until evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1163.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3451.0 |
| Total Fat 119.0g | 0% |
| Saturated Fat 19.5g | 0% |
| Polyunsaturated Fat 67.3g | |
| Cholesterol 377.5mg | 0% |
| Sodium 3122.1mg | 0% |
| Total Carbohydrate 578.1g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 360.9g | |
| Protein 46.1g | 0% |
| Vitamin D 108.8IU | 0% |
| Calcium 365.9mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 1995.6mg | 0% |
Source of Calories