Pumpkin Raisin Muffins

"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."
 
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photo by Dannygirl photo by Dannygirl
photo by Dannygirl
photo by Dannygirl photo by Dannygirl
Ready In:
45mins
Ingredients:
11
Yields:
36 muffins
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ingredients

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directions

  • 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.

Questions & Replies

  1. 3 cups of sugar is a lot, holy smokes :O i made them with 3/4 cup sugar and they were sweet enough :) The raisins do add sweetness to this recipe, no need to put 3 full cups of sugar!!
     
  2. The muffins are great! To Carol R who had a negative review about the sugar and oil content, STOP! Not everyone is overly concerned about the sugar content. Please don't bash the lady who posted the recipe. Rude!
     
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Reviews

  1. Great muffin recipe. Added raisins to half and pecans to the other half. Didn't use pumpkin pie spice due to allergy but cinnamon, ginger and nutmeg instead. Delicious! Love the texture.
     
  2. FOUR teaspoons of sugar PER MUFFIN??? Seriously, I have no idea why people even post such unhealthy recipes.. Were I to make this recipe I would decrease the sugar content to 1 cup,max! Remember, there's also an entire cup of raisins in this recipe and the pumpkin puree. In addition, use no more than 50% white flour. You can also substitute some or all of the oil content with yogurt, applesauce, kefir. Trust me, flavor-wise, the muffins will be as good, if not better. Win....you can give them to your kids and feel ok about it while not walking closer to your own diagnosis of diabetes. (o:
     
  3. WOW! I halved the recipe, and halved the sugar (so instead of 1.5 cups I used 3/4 cup, and half white half brown) I used mostly WW pastry flour, with .25 cup AP flour, added vanilla, and used soymilk instead of water. I also added chocolate chips to half of them, ommitting the raisins completely. They were PLENTY sweet! I was surprised the recipe called for 3 cups sugar. My usual recipe uses .5cup sugar for 2cups flour, so if you want to, or are worried about calories, halve the sugar and you won't miss a thing!!! The whole wheat flour makes the muffins sit lighter in the stomach, and I feel better about eating them. Try them!! Amazing!
     
  4. If you eat sugar by the spoonful you will like this receipe. I made it with 1/2 cup less sugar and all you taste is sweet, not pumpkin. It’s not worth your time
     
  5. Lovely! I used puréed fresh pumpkin, baked until tender, instead of the canned pumpkin. Because my pumpkin had more moisture, l left out the water in the recipe. Muffins were perfect!
     
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Tweaks

  1. Substituted cinnamon-applesauce for the oil. For sugar, used 1 cup of white + 1 cup of brown. Added 2 mashed bananas, 2 cups of toasted coconut, and used full 12 oz. box of raisins. Used 15 oz pumpkin puree. Instead of pumpkin pie spice, mixed cloves, nutmeg and cinnamon. Same cook time. Muffins were moist, sweet and packed with goodness!
     
  2. These are the BEST ever! I also subbed 2/3 of the sugar with brown sugar and omitted the raisins and these muffins were absolutely fabulous. Moist, flavorful. These don't stay around long. I made a double batch of batter so poured some in a 9 x 9 cake pan and baked a bit longer. Worked great. Wonderful! Thank you for posting this "best-ever" recipe!
     
  3. Excellent! Subbed 2/3 of the sugar with brown sugar and omitted the raisins, and they're fantastic!
     
  4. WOW! I halved the recipe, and halved the sugar (so instead of 1.5 cups I used 3/4 cup, and half white half brown) I used mostly WW pastry flour, with .25 cup AP flour, added vanilla, and used soymilk instead of water. I also added chocolate chips to half of them, ommitting the raisins completely. They were PLENTY sweet! I was surprised the recipe called for 3 cups sugar. My usual recipe uses .5cup sugar for 2cups flour, so if you want to, or are worried about calories, halve the sugar and you won't miss a thing!!! The whole wheat flour makes the muffins sit lighter in the stomach, and I feel better about eating them. Try them!! Amazing!
     
  5. Great muffin recipe. Added raisins to half and pecans to the other half. Didn't use pumpkin pie spice due to allergy but cinnamon, ginger and nutmeg instead. Delicious! Love the texture.
     

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