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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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined.
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.
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.
Carefully fold in the raisins until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 578.1 g | 210% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 360.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 366 mg | 28% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1996 mg | 42% | |
*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.
