Delicious Pumpkin Raisin Muffins Ready in 35 Minutes
These fluffy, spiced pumpkin raisin muffins are autumn comfort in every bite! Bursting with warm cinnamon, nutmeg, and plump raisins, they’re the perfect morning treat or afternoon snack. Did you know that pumpkins were once recommended for removing freckles and curing snake bites?
While we can’t vouch for those claims, we guarantee these muffins will cure your craving for something sweet and satisfying! What makes these special is their incredible moistness from real pumpkin puree and the delightful chewiness from golden raisins.
What is Pumpkin Raisin Muffins?
Ever wondered why we call them “muffins” when they’re basically cupcakes without frosting? These delightful treats get their name from the old French word “moufflet,” meaning soft bread. Our pumpkin raisin version takes this classic concept and gives it a cozy autumn twist!
Just like our popular banana chocolate chip muffins, these beauties prove that sometimes the simplest pleasures are the most satisfying. After all, they say the way to a man’s heart is through his stomach – and these muffins are definitely heart-winners! Ready to fall in love with fall flavors?
Why You’ll Love This Pumpkin Raisin Muffins:
The Perfect Autumn Morning Treat
These moist, tender muffins capture the essence of fall in every bite. The natural sweetness of pumpkin combines beautifully with warm spices like cinnamon and nutmeg, creating a flavor profile that’s both comforting and sophisticated. Unlike our summer berry muffins, these have a rich, earthy depth that makes your kitchen smell like a cozy autumn morning.
Budget-Friendly Homemade Goodness
Making these at home costs a fraction of what you’d pay at your local bakery. A single batch yields 12 generous muffins for under $5, and you control every ingredient. No mysterious additives or preservatives – just wholesome ingredients you can pronounce and trust.
Plump Raisins and Warming Spices
The star ingredients here are the golden raisins that burst with sweetness in every bite, paired with a perfect blend of cinnamon, nutmeg, and a hint of ginger. The pumpkin puree keeps everything incredibly moist while adding natural sweetness and beautiful color.
Ready to transform your kitchen into an autumn bakery? Let’s get baking!
How to Make Pumpkin Raisin Muffins:
Quick Overview
These pumpkin raisin muffins are surprisingly simple to make and deliver maximum flavor with minimal effort. The secret is in the perfect balance of wet and dry ingredients, creating muffins that are tender, moist, and packed with fall flavors.
Total Time: 35 minutes
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Yield: 12 muffins
Key Ingredients for Pumpkin Raisin Muffins:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1/4 cup water
Mix-ins:
- 3/4 cup golden raisins
- 1 tablespoon flour (for coating raisins)
Step-by-Step Instructions:
Step 1: Prepare Your Kitchen Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with butter. This prevents sticking and makes removal easy.
Step 2: Prep the Raisins Toss the raisins with 1 tablespoon of flour in a small bowl. This coating prevents them from sinking to the bottom during baking, ensuring even distribution throughout each muffin.
Step 3: Mix Dry Ingredients In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure there are no lumps – this ensures even spice distribution.
Step 4: Combine Wet Ingredients In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, sugar, and water until smooth and well combined. The mixture should be glossy and uniform.
Step 5: Create the Batter Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold together until just combined. Don’t overmix – a few flour streaks are okay. Overmixing leads to tough, dense muffins.
Step 6: Add the Raisins Fold in the flour-coated raisins with just a few gentle strokes. They should be evenly distributed but don’t worry if some clump together slightly.
Step 7: Fill and Bake Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool and Enjoy Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
What to Serve Pumpkin Raisin Muffins With:
These versatile muffins pair beautifully with a variety of beverages and accompaniments:
Morning Pairings:
- Fresh hot coffee or espresso
- Chai tea latte or spiced tea
- Cold milk or warm almond milk
Afternoon Treats:
- Cream cheese spread or butter
- Apple cider or hot chocolate
- Fresh fruit like sliced apples or pears
Breakfast Combinations:
- Greek yogurt with honey
- Scrambled eggs and bacon
- Fresh orange juice
Top Tips for Perfecting Pumpkin Raisin Muffins:
Don’t Overmix the Batter
The key to tender muffins is minimal mixing. Once you add the wet ingredients to the dry, fold just until combined. Lumpy batter is perfectly fine – overmixing develops gluten, creating tough, dense muffins.
Use Room Temperature Ingredients
Bring eggs to room temperature for better incorporation. Cold ingredients don’t blend as smoothly, potentially creating an uneven texture in your finished muffins.
Check for Doneness Properly
Insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs clinging to it. If it comes out with wet batter, bake for 2-3 more minutes.
Ingredient Substitutions
- Replace raisins with dried cranberries or chopped pecans
- Substitute half the all-purpose flour with whole wheat flour for added nutrition
- Use coconut oil instead of vegetable oil for a subtle coconut flavor
- Try brown sugar instead of white sugar for deeper flavor
Storing and Reheating Tips:
Room Temperature Storage: Store completely cooled muffins in an airtight container for up to 3 days. Place a paper towel in the bottom of the container to absorb excess moisture.
Refrigerator Storage: For longer storage, refrigerate muffins in an airtight container for up to 1 week. Let them come to room temperature before serving, or warm slightly in the microwave.
Freezer Storage: Wrap individual muffins in plastic wrap, then place in a freezer bag. They’ll stay fresh for up to 3 months. Thaw overnight in the refrigerator or microwave for 30-60 seconds.
Reheating Instructions:
- Microwave: 15-20 seconds for room temperature muffins, 30-45 seconds for frozen
- Oven: Wrap in foil and warm at 350°F for 5-10 minutes
- Toaster oven: Slice in half and toast lightly for a crispy exterior
Nutrition Information
| Nutrient | Per Muffin |
|---|---|
| Calories | 245 |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Cholesterol | 31mg |
| Sodium | 165mg |
| Total Carbs | 41g |
| Dietary Fiber | 2g |
| Sugars | 25g |
| Protein | 4g |
| Vitamin A | 35% DV |
| Iron | 8% DV |
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Roast a small sugar pumpkin, scoop out the flesh, and puree until smooth. Fresh pumpkin may have slightly more moisture, so you might need to reduce the water by a tablespoon or two.
Why are my muffins dense and heavy?
Dense muffins usually result from overmixing the batter or using too much flour. Measure flour by spooning it into the cup and leveling off, rather than scooping directly from the bag.
Can I make these muffins dairy-free?
Yes! This recipe is naturally dairy-free since it uses oil instead of butter. Just make sure to use dairy-free milk if you’re serving them with anything creamy.
How can I make these muffins healthier?
Try substituting half the all-purpose flour with whole wheat flour, reducing sugar by 1/4 cup, or adding chopped walnuts for healthy fats and protein.
Can I double this recipe?
Definitely! This recipe doubles perfectly. Just make sure you have enough muffin tins or bake in batches. The batter can sit at room temperature for up to 30 minutes while the first batch bakes.
What’s the best way to measure pumpkin puree?
Stir the canned pumpkin first, then spoon it into your measuring cup and level off. Don’t pack it down – you want an accurate, level measurement.
Can I add chocolate chips instead of raisins?
Of course! Semi-sweet chocolate chips work wonderfully. Use the same amount (3/4 cup) and toss them in flour just like the raisins to prevent sinking.
How do I know when my muffins are perfectly done?
They should spring back lightly when touched on top, and the edges should just start pulling away from the sides of the muffin cups. A toothpick test is still the most reliable method.
These pumpkin raisin muffins bring the warmth and comfort of autumn right to your breakfast table. With their perfect balance of spices, natural sweetness, and tender crumb, they’re sure to become a family favorite. Whether you’re enjoying them with your morning coffee or packing them for an afternoon snack, these muffins deliver homemade goodness in every bite. Happy baking!
