Pumpkin raisin muffins

These muffins are the perfect addition to any fall or winter meal. The pumpkin and raisins add a subtle sweetness that’s perfectly balanced with the crunchy, nutmeg-spiced topping.

Pumpkin raisin muffins are a healthy alternative to the traditional pumpkin spice muffin. They have a slightly different flavor, but are still delicious. Read more in detail here: pumpkin raisin muffins healthy.


Wowza. The crisp air of October in New York is steadily transitioning into a winter chill, with the exception of this weekend’s beautiful weather. Then there’s the eggnog latte, pumpkin pie, apple crisp, and peppermint bark to look forward to in November. And don’t forget about the pumpkin raisin muffin! The spicy, rich, delicious muffin with juicy raisins! Smitten.

For the muffkeys, here are some suggestions:

1 1/2 cups flour (all-purpose)

a quarter cup of sugar 1 teaspoon bicarbonate of soda a quarter teaspoon of baking powder 1 teaspoon kosher salt nutmeg (1/2 teaspoon) cinnamon (1 1/2 teaspoons) 1 teaspoon vanilla extract two eggs

1 cup pureed pumpkin

1/3 gallon of milk

Canola (or vegetable) oil (1/2 cup)

a third cup of raisins Preheat the oven to 350 degrees Fahrenheit. Combine the dry ingredients in a large mixing basin. Combine the eggs, oil, milk, vanilla, and pumpkin puree in a mixing bowl. Toss in the raisins. Muffin trays should be greased. Pour into 8 muffin tins and bake until a knife inserted into the center comes out clean. Serve with a glass of milk or a cup of tea!

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Pumpkin raisin muffins with applesauce is a traditional fall recipe. The muffins are made with pumpkin puree, eggs, raisins and spices. Reference: pumpkin raisin muffins with applesauce.

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