These pumpkin yogurt raisin muffins are a delightful treat that combines the flavors of pumpkin, yogurt, and sweet raisins. They are moist, fluffy, and perfect for breakfast or as a snack. The addition of yogurt adds a tangy twist and ensures the muffins stay soft and tender. With a hint of warm spices like cinnamon and nutmeg, these muffins are a delicious way to enjoy the autumn season. They're also a great way to use up any leftover pumpkin puree you might have. Give these pumpkin yogurt raisin muffins a try and indulge in a healthy and delectable treat!
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raisins
Directions
- Preheat the oven to 375°F (190°C). Grease a muffin pan or line with muffin liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, yogurt, vegetable oil, egg, and vanilla extract. Mix well until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the raisins.
- Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
