Pumpkin Muffins with Raisins
Moist, tender, and infused with the comforting flavors of fall, these pumpkin muffins with raisins are the perfect treat for cozy mornings or snack breaks. Made with spiced pumpkin puree, warm cinnamon, nutmeg, and ginger, these muffins exude the essence of autumn in every bite. The addition of plump raisins adds a delightful burst of natural sweetness and chewy texture, making each muffin irresistibly satisfying. With just 15 minutes of prep time, this easy-to-make recipe yields 12 bakery-style muffins that are perfect for sharing—or keeping all to yourself. Serve them warm with a pat of butter or enjoy them on-the-go as a wholesome, seasonal indulgence! Perfect for pumpkin lovers, this recipe will quickly become a fall baking favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1.5 cups pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.25 cup milk
- 0.5 cup raisins
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Stir well to distribute the ingredients evenly.
In a separate medium-sized bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until the mixture is smooth.
Gradually add the wet ingredients to the dry ingredients, gently stirring until just combined. Be careful not to overmix; the batter should still have some lumps.
Fold the raisins into the batter using a spatula, ensuring they are evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to finish cooling.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 70.1 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 557.9 g | 203% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 338.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 399 mg | 31% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1936 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
