Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Directions

  1. Mix oil& sugar.
  2. Add eggs& pumpkin.
  3. Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
  4. Stir in raisins.
  5. Pour into greased muffin tins& bake at 350 degrees for 30 minutes.
Most Helpful

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.

TLu January 13, 2009

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!

JungleLove October 12, 2009

I love the recipe...just what I was looking for. :)

Shelly M. August 30, 2015