Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A very light and moist muffin with pumpkin and raisin filling.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
5 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dry Mixture:
Wet Mixture:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

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  • 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.

Editor's Note:

Sultana raisins are sometimes called 'Thompson seedless,' 'Lady de Coverly,' or 'oval-fruited Kishmish.'

Nutrition Facts

206 calories; protein 4.8g; carbohydrates 45.1g; fat 1.5g; cholesterol 32.2mg; sodium 216.1mg. Full Nutrition
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