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Pumpkin-Raisin Muffins

Posted by Peggy on October 28, 2011

Pumpkin-Raisin Muffins
Recipe: Pumpkin-Raisin Muffins


  • Oil for greasing muffin tins or paper liners
  • 1 3/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2-1 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 1/2 cup vegetable or canola oil
  • 2/3 cup raisins
  • 1 tablespoon finely chopped crystallized ginger


  1. Preheat oven to 350 degrees.
  2. Grease muffin tins or add paper liners. In one large bowl combine flour, baking powder, baking soda, salt and 1/2 cup white sugar and brown sugar. In another large bowl, whisk together eggs, pumpkin, water and oil. Stir in raisins and crystallized ginger.
  3. Fold wet mixture into the dry; stir until combined. Taste mixture and add additional sugar if desired. Spoon into muffin cups filling them just before the top. Bake 25-30 minutes or until golden brown.

Active Time: 30 minutes

Bake Time: 25-30 minutes

Number of servings (yield): 16, 2-inch muffins

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