Irresistibly Moist Pumpkin Muffins with Raisins
There’s nothing quite like biting into a warm, spiced pumpkin muffin studded with sweet raisins on a crisp autumn morning. These pumpkin muffins with raisins are incredibly moist, perfectly spiced, and bursting with fall flavors that will make your kitchen smell absolutely divine.
Here’s a fun fact: pumpkins are actually fruits, not vegetables, and they’re packed with beta-carotene and fiber! This recipe creates the most tender, fluffy muffins that are surprisingly simple to make and ready in just 30 minutes.
Much like our popular cinnamon apple bread, these muffins are perfect for breakfast, snacking, or sharing with friends and family.
What Are Pumpkin Muffins with Raisins?
Ever wondered why these autumn treats have captured hearts worldwide? Pumpkin muffins with raisins are the perfect marriage of creamy pumpkin puree and chewy, sweet raisins wrapped in a tender, spiced muffin. They’re called “comfort food in muffin form” for good reason!
As the saying goes, “the way to a man’s heart is through his stomach,” and these muffins certainly prove that point with their irresistible aroma and flavor. Ready to fall in love with fall baking?
Why You’ll Love This Pumpkin Muffins with Raisins Recipe
Amazing Texture and Flavor These muffins boast an incredibly moist crumb thanks to the pumpkin puree, while the raisins add delightful bursts of sweetness in every bite. The warm spices create a cozy flavor profile that screams autumn comfort.
Budget-Friendly Homemade Goodness Making these at home costs a fraction of what you’d pay at a bakery. A single batch yields 12 generous muffins for under $5, compared to $2-3 per muffin at coffee shops.
Perfect Spice Blend The combination of cinnamon, nutmeg, ginger, and cloves creates layers of warmth without being overwhelming. The raisins plump up during baking, adding natural sweetness that complements our popular pumpkin spice cookies perfectly.
Ready to create bakery-quality muffins in your own kitchen? Let’s get baking!
How to Make Pumpkin Muffins with Raisins
Quick Overview
These pumpkin muffins with raisins are wonderfully easy to make using the muffin method – no mixer required!
The pumpkin puree keeps them incredibly moist while the raisins add perfect chewy texture.
What makes them special is the balanced spice blend that enhances rather than overpowers the pumpkin flavor.
Prep Time: 15 minutes
Bake Time: 18-22 minutes
Total Time: 35 minutes
Yield: 12 muffins
Key Ingredients for Pumpkin Muffins with Raisins
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup water
Mix-ins:
- 3/4 cup raisins
- Optional: 1/2 cup chopped walnuts
Step-by-Step Instructions
Step 1: Prepare Your Kitchen
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter. Place raisins in a small bowl and cover with warm water for 5 minutes to plump them up.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, granulated sugar, and brown sugar. Make sure there are no lumps and spices are evenly distributed.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, and water until smooth. The mixture should be well combined and free of streaks.
Step 4: Create the Batter
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold the mixture together until just combined. Don’t overmix – a few lumps are perfectly fine.
Step 5: Add the Raisins
Drain the plumped raisins and pat them dry with paper towels. Gently fold the raisins (and nuts if using) into the batter with minimal stirring.
Step 6: Fill and Bake
Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 7: Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
What to Serve Pumpkin Muffins with Raisins With
These versatile muffins pair beautifully with many beverages and accompaniments:
Morning Pairings: Fresh coffee, spiced chai tea, or warm apple cider complement the autumn spices perfectly.
Brunch Spreads: Serve alongside cream cheese, butter with honey, or pumpkin butter for extra indulgence.
Afternoon Treats: Pair with vanilla Greek yogurt and a drizzle of maple syrup for a protein-packed snack.
Seasonal Beverages: Hot chocolate, mulled wine, or pumpkin spice lattes create the ultimate fall experience.
Top Tips for Perfecting Pumpkin Muffins with Raisins
Don’t Overmix the Batter
Overmixing develops gluten, resulting in tough, dense muffins. Fold ingredients until just combined – lumps are your friend!
Use Room Temperature Ingredients
Bring eggs and any refrigerated ingredients to room temperature for better incorporation and more even baking.
Plump Your Raisins
Soaking raisins in warm water prevents them from drawing moisture from the muffins during baking, keeping them extra moist.
Test for Doneness Properly
Insert a toothpick into the center of a muffin – it should come out clean or with just a few moist crumbs attached.
Fill Muffin Cups Correctly
Fill cups 2/3 full for perfectly domed muffins. Overfilling causes overflow and underfilling results in flat tops.
Storing and Reheating Tips
Room Temperature Storage: Store completely cooled muffins in an airtight container for up to 3 days at room temperature.
Refrigerator Storage: Extend freshness by refrigerating for up to 1 week in an airtight container.
Freezing Instructions: Wrap individual muffins in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.
Reheating Methods:
- Microwave: 15-20 seconds for room temperature muffins, 30-45 seconds for frozen
- Oven: 350°F for 5-8 minutes wrapped in foil
- Let frozen muffins thaw at room temperature for 2-3 hours
Pro Storage Tip: Place a slice of bread in the container with your muffins to help maintain moisture.
Nutrition Information
| Nutrient | Per Muffin |
|---|---|
| Calories | 185 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 31mg |
| Sodium | 195mg |
| Total Carbs | 32g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 3g |
| Vitamin A | 184% DV |
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Roast and puree fresh pumpkin, but ensure it’s well-drained as fresh pumpkin contains more water than canned.
What if I don’t have all the spices?
You can substitute 2 teaspoons of pumpkin pie spice for all the individual spices listed in the recipe.
Can I make these muffins dairy-free?
Absolutely! This recipe is already dairy-free. Just ensure your sugar isn’t processed with bone char if you’re strictly vegan.
Why are my muffins dense?
Dense muffins usually result from overmixing the batter or using too much flour. Measure flour by spooning it into the cup and leveling off.
Can I substitute the raisins?
Yes! Try dried cranberries, chopped dates, mini chocolate chips, or chopped pecans for delicious variations.
How do I know when they’re perfectly done?
Muffins are done when they spring back lightly when touched and a toothpick inserted in the center comes out clean.
Can I make mini muffins instead?
Yes! Reduce baking time to 12-15 minutes and check for doneness with a toothpick.
What’s the best way to measure pumpkin puree?
Spoon the puree into your measuring cup and level off. Don’t pack it down as this can result in too much moisture.
Recipe Variations to Try
Chocolate Chip Pumpkin Muffins: Replace raisins with 3/4 cup mini chocolate chips for a sweeter treat.
Streusel-Topped Version: Mix 2 tablespoons each of flour, brown sugar, and cold butter for a crumbly topping.
Glazed Pumpkin Muffins: Drizzle cooled muffins with a simple powdered sugar and milk glaze.
Healthier Version: Substitute half the oil with unsweetened applesauce and use whole wheat pastry flour.
Final Thoughts
These pumpkin muffins with raisins represent everything wonderful about fall baking – they’re comforting, aromatic, and absolutely delicious. Whether you’re meal-prepping for busy weekday breakfasts or treating your family to a weekend baking project, this recipe delivers consistent, bakery-quality results every single time.
The beauty lies in their simplicity and the way they transform basic pantry ingredients into something truly special. So grab your mixing bowls, embrace the season, and create these golden, spiced treasures that will have everyone asking for the recipe!
Don’t forget to share your baking success on social media and tag us – we love seeing your beautiful homemade muffins!
