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Pumpkin Yogurt Raisin Muffins

Rated as 4.2 out of 5 Stars

"A very light and moist muffin with pumpkin and raisin filling."
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35 m servings 206
Original recipe yields 12 servings (12 muffins)


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. Mix flour, baking powder, baking soda, and ginger together in a bowl.
  3. 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.
  4. 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

Per Serving: 206 calories; 1.5 45.1 4.8 32 216 Full nutrition

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Read all reviews 5
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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 m...

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 ??

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. A...

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!

The batter was the consistency of tea biscuits or scones. Did not care for them.