Pumpkin Raisin Muffins Recipes

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PUMPKIN RAISIN MUFFINS



Pumpkin Raisin Muffins image

This is another pumpkin recipe from pumpkinnook.com. This makes two dozen muffins, which is more than enough for people who like baked goods. You can use canned pumpkin if fresh pumpkin is not available.

Provided by Studentchef

Categories     Dessert

Time 40m

Yield 24 muffins

Number Of Ingredients 11

1 cup fresh pumpkin
3 1/2 cups flour
1 cup sugar
2 eggs
1 cup raisins
1 1/4 cups 2% low-fat milk
1/4 cup soft butter or 1/4 cup margarine
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

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.

PUMPKIN RAISIN MUFFINS



Pumpkin Raisin Muffins image

A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I printed out the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. The original recipe called for walnuts & fewer raisins, but I adapted them to my tastes. I recently made this recipe using about 2/3s of the sugar & substituting fresh chopped cranberries for the raisins. It was really good that way too.

Provided by Judy from Hawaii

Categories     Quick Breads

Time 45m

Yield 36 muffins

Number Of Ingredients 11

3 cups sugar
1 cup oil
4 eggs
2 cups canned pumpkin
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
3 1/2 teaspoons pumpkin pie spice
2/3 cup water
1 cup raisins

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.

PERFECT PUMPKIN MUFFINS



Perfect Pumpkin Muffins image

These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

Provided by SASHA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 14

Number Of Ingredients 14

cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
  • Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
  • Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g

PUMPKIN YOGURT RAISIN MUFFINS



Pumpkin Yogurt Raisin Muffins image

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

Provided by Cheerios

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground ginger
1 cup plain yogurt
1 cup pumpkin puree
1 cup white sugar
2 eggs
1 cup sultana raisins

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.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 45.1 g, Cholesterol 32.2 mg, Fat 1.5 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 216.1 mg, Sugar 26.9 g

COUNTRY PUMPKIN MUFFINS



Country Pumpkin Muffins image

At pumpkin harvest time, these muffins are a favorite at our house. You'll love the spicy taste, plump raisins and crunchy walnuts. They freeze well, too.

Provided by Taste of Home

Time 25m

Yield 2-1/4 dozen.

Number Of Ingredients 14

2 cups sugar
1/2 cup vegetable oil
3 large eggs
1-1/2 cups canned pumpkin
1/2 cup water
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1-1/2 cups raisins
1 cup chopped walnuts

Steps:

  • In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.

Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN OAT MUFFINS



Pumpkin Oat Muffins image

It isn't considered Thanksgiving or Christmas in my house until these are on the table. Enjoy the flavors of pumpkin pie in easy-to-eat muffin form. &mdashCarol Hale, Sarver, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 17

1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature, lightly beaten
3/4 cup canned pumpkin
1/4 cup 2% milk
1/4 cup canola oil
1 cup old-fashioned oats
1/2 cup raisins
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon cold butter

Steps:

  • Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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