Best Pumpkin Raisin Muffins Recipes

PUMPKIN RAISIN MUFFINS

Steps:

• Mix oil& sugar.
• Add eggs& pumpkin.
• Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
• Stir in raisins.
• Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

PUMPKIN YOGURT RAISIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Mix flour, baking powder, baking soda, and ginger together in a bowl.
• Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
• Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.

PUMPKIN RAISIN MUFFINS

Steps:

• Preheat oven to 400°F.
• Put muffin cups into muffin tins or grease the tins.
• Cream butter (or margarine) and sugar until fluffy.
• Beat in pumpkin and eggs.
• Dredge raisins in 1/2 cup flour.
• Sift remaining flour and spices together.
• pour milk into mixing bowl.
• Mix in dry ingredients by hand until just mixed.
• Sir in raisins.
• Mix in remaining ingredients.
• Spoon mix into paper cups in muffin tin.
• Bake for 20 - 25 minutes.

HEALTHY PUMPKIN CARROT RAISIN MUFFINS

Steps:

• Mix oats, spice, powder, soda and salt in one bowl.
• In another bowl, combine pumpkin, milk, egg and extract.
• Combine 2 bowls and add in carrot and raisins.
• Bake at 350 for about 20 minutes or until firm on top.

PUMPKIN RAISIN MUFFINS - GLUTEN FREE

Steps:

• Preheat the oven to 350°F.
• Mix the dry ingredients in a bowl including the raisins.
• Mix the wet ingredients in a separate bowl.
• Add the wet mix to the dry and stir until just moistened.
• Fill 24 muffin cups.
• Bake for 20 minutes or until the muffins are cooked through.
• Enjoy.

PUMPKIN RAISIN MUFFINS FAT FREE DAIRY FREE EGG FREE

Steps:

• Preheat oven to 375 degrees.
• Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
• Add the pumpkin and raisins. Stir until just mixed. Do not overmix.
• Spoon batter into muffin cups, filling to just below the tops.
• Bake 25-30 minutes, until tops of muffins spring back when pressed lightly. Remove from oven and let stand for 5 minutes in the pan, and then remove to a wire rack to cool.

PUMPKIN OATMEAL RAISIN MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a standard muffin tin with paper liners and spray the liners with cooking spray. In a medium bowl, whisk together the oats, flours, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside. In a large bowl, vigorously whisk the brown sugar, egg, egg yolk, and canola oil until foamy. Whisk in the pumpkin, Greek yogurt, and milk until combined. Stir in the flour mixture just until incorporated. Fold in the raisins and coconut. Fill each paper liner with the muffin batter, about ⅔ full.
• Prepare the streusel: In a small bowl, combine the brown sugar, flour, oats, cinnamon and pecan pieces. Cut in the chunks of cold butter using a pastry cutter or two forks until the mixture is crumbly and resembles coarse meal. Sprinkle the streusel over the muffin batter evenly.
• Bake the muffins for 15-20 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely. Store in an airtight container at room temperature. Enjoy!

PUMPKIN CRAN-RAISIN MUFFINS

Steps:

• Measure first seven ingredients and place in a large mixing bowl. Blend thoroughly.
• In another bowl, measure the remaining six ingredients, and stir well.
• Combine the two mixtures.
• Preheat the oven to 425 degrees. Spray muffin tin with non-stick oil. Makes one dozen medium size muffins.
• Spray an ice cream scoop with oil also; and measure the batter into muffin tin.
• Bake muffins for twenty-five minutes. Cool on a rack and loosen muffins while hot.
• Optional: pecans or walnuts could be added to batter.
• Optional: Spices could be varied, I might use nutmeg next time in place of ground cloves.

PUMPKIN AND RAISIN MUFFINS

Steps:

• 1. Preheat oven to 400 degrees line muffin tins 2. Sift the flour, baking powder, baking soda, brown sugar, salt, cinnamon and nutmeg together into a large bowl. Stir in the raisins and set aside. 3. Put the pumpkin puree in a separate bowl and beat in the eggs, milk, and butter. Fold into the flour mixture until the batter is just combined. 4. Divide the batter among 12 muffin cups. Bake in the middle of the oven 25-30 minutes or until well risen and golden brown. Leave in tin 1-2 minutes and transfer to a wire rack.