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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Reviews (5)

Most helpful positive review

Rating: 5 stars
05/25/2015
Modified based on what I had in my pantry. Fresh ground whole wheat flour, coconut palm sugar substitutes. Added about tablespoon vanilla and cinnamon. Filled liners half full and baked for 15 min. Still turned out moist and delicious. I love that they aren't too sweet. Will top with Nutella as my little ones call them cupcakes. Will definitely use this recipe again! Read More
(2)

Most helpful critical review

Rating: 2 stars
10/27/2015
The batter was the consistency of tea biscuits or scones. Did not care for them. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/25/2015
Modified based on what I had in my pantry. Fresh ground whole wheat flour, coconut palm sugar substitutes. Added about tablespoon vanilla and cinnamon. Filled liners half full and baked for 15 min. Still turned out moist and delicious. I love that they aren't too sweet. Will top with Nutella as my little ones call them cupcakes. Will definitely use this recipe again! Read More
(2)
Rating: 4 stars
11/05/2015
I made these this morning. I did add a pinch of allspice nutmeg and 2 dashes cinammon. They were really good!! Will be making these again thanks?? Read More
(1)
Rating: 5 stars
03/06/2017
These were good muffins! I used a whole 15 oz can of pumpkin puree and added 1/2 tsp of salt and a sprinkling of cinnamon. The flavor and texture were great. Thanks! Read More
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Rating: 2 stars
10/27/2015
The batter was the consistency of tea biscuits or scones. Did not care for them. Read More
Rating: 5 stars
12/11/2018
Everyone liked it. Have been making it for 2 years now and probably like 5-6 batches of them already. Really moist. Instead of using ginger and nutmeg I used the same amount of pumpkin spice. And I added more one more spoon of vanila. Read More
Rating: 5 stars
12/16/2020
I halved the recipe and used egg whites instead of eggs along with regular raisins. Also, I added 1/4 teaspoon of pumpkin pie spice. We really loved this recipe and the extra spice really added to the taste. I would probably cut the sugar next time, just for more healthful. They baked up in about 15 minutes. Hubby ate most of the muffins in one sitting. We will definitely make this again. Read More
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