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Pumpkin raisin muffins 1

Pumpkin Raisin Muffins

These pumpkin raisin muffins combine the warm, comforting flavors of fall with sweet bursts of raisins for a breakfast treat or afternoon snack that's both satisfying and wholesome. The perfect balance between pumpkin puree and oil creates a tender crumb that stays fresh for days.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 245 kcal

Equipment

  • 12-cup Muffin Tin
  • Mixing Bowls
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 1 3/4 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 3/4 cup light brown sugar packed (coconut sugar works for a less refined option)
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs room temperature
  • 1/4 cup milk any variety, including plant-based alternatives
  • 1 teaspoon vanilla extract

Add-ins

  • 3/4 cup raisins golden or dark, or a mixture of both
  • 1/2 cup chopped walnuts or pecans optional

Topping

  • 2 tablespoons turbinado sugar optional

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or spray with non-stick cooking spray. For bakery-style domed tops, preheat to 425°F, then reduce to 375°F after 5 minutes of baking.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
  • Place the raisins in a small bowl and cover with hot water for 5 minutes, then drain well and pat dry.
  • In a large bowl, whisk together the pumpkin puree, brown sugar, oil, eggs, milk, and vanilla extract until smooth and well combined.
  • Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
  • Gently fold in the drained raisins and nuts (if using) with a few strokes.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • If desired, sprinkle turbinado sugar over the tops of the muffins.
  • Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins taste even better after the flavors have had a chance to meld for about 30 minutes.
For a healthier version, you can replace all-purpose flour with white whole wheat flour, substitute half the oil with unsweetened applesauce, or use maple syrup (⅔ cup) instead of brown sugar.
Store in an airtight container at room temperature for up to 3 days, refrigerate for 5-7 days, or freeze for up to 3 months.

Nutrition

Calories: 245kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 31mgSodium: 195mgFiber: 2gSugar: 21gVitamin A: 50IU
Keyword Pumpkin Muffins, Raisin Muffins, Fall Baking, Pumpkin Spice, Breakfast Muffins
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