Pumpkin Yogurt Raisin Muffins

Pumpkin Yogurt Raisin Muffins
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    12 People
  • VIEWS
    21

Delight in these exceptionally light and moist muffins, where the warm spice of ginger complements the sweet tang of pumpkin and the chewy burst of sultana raisins. A perfect treat for breakfast, brunch, or a delightful afternoon snack.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    45 g
  • Cholesterol
    32 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    1 g
  • Sodium
    216 mg
  • Sugar
    27 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 375 degrees F (190 degrees C). Prepare a 12-cup muffin tin by greasing it thoroughly or using paper liners. (5 minutes)

02

Step

In a medium bowl, whisk together the flour, baking powder, baking soda, and ground ginger until well combined. This ensures even distribution of the leavening agents and spice. (3 minutes)

03

Step

In a large mixing bowl, beat together the plain yogurt, pumpkin puree, white sugar, and eggs until the mixture is smooth and homogenous. (5 minutes)

04

Step

Gently fold the sultana raisins into the wet yogurt mixture. Be careful not to overmix. (2 minutes)

05

Step

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing, as this can lead to tough muffins. The batter should be slightly lumpy. (5 minutes)

06

Step

Carefully pour the batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)

07

Step

Bake in the preheated oven for approximately 20 minutes, or until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean. (20 minutes)

08

Step

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows excess moisture to escape. (5 minutes)

For an extra layer of flavor, try adding a teaspoon of vanilla extract to the wet ingredients.
If you prefer a nuttier muffin, consider adding 1/2 cup of chopped walnuts or pecans to the batter along with the raisins.
These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
To freeze, wrap individual muffins tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

Jayme Reilly

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 7 Ratings)
Total Reviews: (4)
  • Jovani Streich

    These muffins are so easy to make and always a hit! I love the combination of pumpkin and ginger.

  • Micaela Runte

    I found that using Greek yogurt made the muffins even more moist and tender.

  • Kara Krajcik

    My kids devoured these! They're a great way to sneak in some extra vegetables.

  • Osvaldo Batzwilderman

    I added a streusel topping for extra sweetness and crunch. Delicious!

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