Community Pick
Pumpkin Raisin Muffins
photo by Dannygirl
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
36 muffins
ingredients
- 3 cups sugar
- 1 cup oil
- 4 eggs
- 2 cups canned pumpkin
- 3 1⁄2 cups flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 3 1⁄2 teaspoons pumpkin pie spice
- 2⁄3 cup water
- 1 cup raisins
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
Reviews
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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:
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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!
see 32 more reviews
Tweaks
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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!
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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!
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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!
see 2 more tweaks
RECIPE SUBMITTED BY
Judy from Hawaii
United States