Easy Pumpkin Raisin Muffins recipe. This portable breakfast idea is packed with spices and is great for an on the go snack.
It’s that time of year again. When Canadians buy more coffee than they can handle to try to win at roll up the rim. But this also marks the end of fall. So does changing the clocks forward: something I had to do last night. Even though I’m way ready to get some nicer weather and longer days, I’m going to be missing the food of the fall, namely: pumpkin.
So I made pumpkin muffins so that I can hold on to fall for as long as I can (good thing they sell canned pumpkin all year long!)
The weird thing though is that my dad HATES pumpkin. I don’t know why, but he just can’t stand the stuff. So of course, I gave him some of my muffins. (I have a way of tricking people). He loved them! He couldn’t stop eating them, and I made them pretty mini (I should buy me some bigger paper liners) so when you finish one, you go “well they are so small…one more won’t hurt”. Until they are all gone.
What you need to make Pumpkin Raisin Muffins
This really uses all of my pantry essentials. All you need is:
- white & brown sugar
- oil
- eggs
- pumpkin puree
- milk
- vanilla
- all-purpose flour
- baking powder
- baking soda
- all spice
- cinnamon
- nutmeg
- raisins
- salt
Similar recipes
Like these Pumpkin Raisin Muffins? Then you will love these ones:
And if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Pumpkin Raisin Muffins
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup avocado oil
- 3 large eggs
- 1 (15 oz) can pumpkin puree
- 2 Tbsp milk
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 1 1/2 cups raisins
Instructions
- Preheat the oven to 400˚F. Line muffin pan with paper liners.
- In a large bowl, mix together the sugars, oil, eggs, pumpkin, water and vanilla.
- In a separate bowl, sift together the flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt. Slowly add it to the pumpkin mixture and mix until fully incorporated. Fold in the raisins.
- Scoop batter into the prepared muffin pan and bake for 15 minutes, or until toothpick inserted comes out clean. Let cool on a wire rack.
Pin for Later
I love tricking people into eating something they would normally not touch if they knew what it was!
There are never enough muffin combos in the world! These look delicious.
It’s pumpkin season again and I am so happy! These pumpkin and raisin muffins were amazing and disappeared fast!
Yay! That makes me so happy to hear 🙂
These had the perfect texture and touch of sweetness! Will make again!
They are a favourite in my house too! So glad you liked it!
It’s been so hot out i’ve been dreaming about fall and decided to make these muffins. They really hit the spot! So tasty!
I am so glad! 🙂
This is a great grab-and-go breakfast item. Perfect for my kiddo’s lunch too! Delicious!
Agree!! Love a good grab-and-go breakfast 😉
These muffins were moist, fluffy and so delicious! We made them for breakfast this morning and my whole kitchen smelled like fall!
That fall smell can’t be beat 😉
Looks like a great muffin to have and is delicious! I totally love the color, it is set apart from the regular muffin we have! Perfect treat too for this coming Halloween festivity!
Agree! So glad you liked it 🙂
What a great muffin recipe! My kids love muffins for breakfast, and they would love these! Screams fall season to me!
It’s one of my favourite things to make for the fall 🙂