Pumpkin Yogurt Raisin Muffins Recipes

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PUMPKIN MUFFINS

Yogurt makes these huge Pumpkin Muffins especially light and tender. These make for a delicious addition to a fall brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes 12 muffins

Number Of Ingredients 11



Pumpkin Muffins image

Steps:

  • Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
  • In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
  • In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
  • Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

Nutrition Facts : Calories 426 g, Fat 25 g, Fiber 4 g, Protein 9 g

3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts

PUMPKIN RAISIN MUFFINS

This is another pumpkin recipe from pumpkinnook.com. This makes two dozen muffins, which is more than enough for people who like baked goods. You can use canned pumpkin if fresh pumpkin is not available.

Provided by Studentchef

Categories     Dessert

Time 40m

Yield 24 muffins

Number Of Ingredients 11



Pumpkin Raisin Muffins image

Steps:

  • Preheat oven to 400°F.
  • Put muffin cups into muffin tins or grease the tins.
  • Cream butter (or margarine) and sugar until fluffy.
  • Beat in pumpkin and eggs.
  • Dredge raisins in 1/2 cup flour.
  • Sift remaining flour and spices together.
  • pour milk into mixing bowl.
  • Mix in dry ingredients by hand until just mixed.
  • Sir in raisins.
  • Mix in remaining ingredients.
  • Spoon mix into paper cups in muffin tin.
  • Bake for 20 - 25 minutes.

1 cup fresh pumpkin
3 1/2 cups flour
1 cup sugar
2 eggs
1 cup raisins
1 1/4 cups 2% low-fat milk
1/4 cup soft butter or 1/4 cup margarine
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

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.

Provided by Judy from Hawaii

Categories     Quick Breads

Time 45m

Yield 36 muffins

Number Of Ingredients 11



Pumpkin Raisin Muffins image

Steps:

  • 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.

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

COUNTRY PUMPKIN MUFFINS

At pumpkin harvest time, these muffins are a favorite at our house. You'll love the spicy taste, plump raisins and crunchy walnuts. They freeze well, too.

Provided by Taste of Home

Time 25m

Yield 2-1/4 dozen.

Number Of Ingredients 14



Country Pumpkin Muffins image

Steps:

  • In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.

Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

2 cups sugar
1/2 cup vegetable oil
3 large eggs
1-1/2 cups canned pumpkin
1/2 cup water
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1-1/2 cups raisins
1 cup chopped walnuts

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