For an extra layer of flavor, try adding a teaspoon of vanilla extract to the wet ingredients. If you prefer a nuttier muffin, consider adding 1/2 cup of chopped walnuts or pecans to the batter along with the raisins. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days. To freeze, wrap individual muffins tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Pumpkin Yogurt Raisin Muffins
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS21
Delight in these exceptionally light and moist muffins, where the warm spice of ginger complements the sweet tang of pumpkin and the chewy burst of sultana raisins. A perfect treat for breakfast, brunch, or a delightful afternoon snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol32 mg
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Fiber2 g
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Protein5 g
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Saturated Fat1 g
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Sodium216 mg
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Sugar27 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). Prepare a 12-cup muffin tin by greasing it thoroughly or using paper liners. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, baking powder, baking soda, and ground ginger until well combined. This ensures even distribution of the leavening agents and spice. (3 minutes)
03 Step
Recipe View In a large mixing bowl, beat together the plain yogurt, pumpkin puree, white sugar, and eggs until the mixture is smooth and homogenous. (5 minutes)
04 Step
Recipe View Gently fold the sultana raisins into the wet yogurt mixture. Be careful not to overmix. (2 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing, as this can lead to tough muffins. The batter should be slightly lumpy. (5 minutes)
06 Step
Recipe View Carefully pour the batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for approximately 20 minutes, or until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean. (20 minutes)
08 Step
Recipe View Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows excess moisture to escape. (5 minutes)
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Jovani Streich
Jun 30, 2025These muffins are so easy to make and always a hit! I love the combination of pumpkin and ginger.
Micaela Runte
Jun 10, 2025I found that using Greek yogurt made the muffins even more moist and tender.
Kara Krajcik
May 22, 2025My kids devoured these! They're a great way to sneak in some extra vegetables.
Osvaldo Batzwilderman
Apr 11, 2025I added a streusel topping for extra sweetness and crunch. Delicious!