Best 5 Pumpkin Yogurt Raisin Muffins Recipes
Indulge your sweet cravings with our delectable Pumpkin Yogurt Raisin Muffins, a delightful treat that combines the cozy flavors of fall with the goodness of yogurt and the plump sweetness of raisins. These muffins are not only bursting with flavor but also pack a nutritious punch, making them a wholesome snack or breakfast option. With a tender crumb and a moist interior, these muffins are sure to be a hit with both kids and adults. But that's not all; this article also features a collection of equally tempting muffin recipes that cater to various dietary preferences and taste buds. From gluten-free options like our scrumptious Gluten-Free Blueberry Muffins to indulgent chocolatey goodness with our Double Chocolate Chip Muffins, there's something for every muffin enthusiast. So, grab your apron and embark on a delightful baking journey, creating memories one muffin at a time.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
DECADENT PUMPKIN MUFFINS
I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!
Provided by JRS22302
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
- In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
- Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 39.9 g, Cholesterol 8 mg, Fat 0.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 334.2 mg, Sugar 23.2 g
PUMPKIN MUFFINS
Provided by Andrea Albin
Categories Breakfast Brunch Bake Thanksgiving Kid-Friendly Quick & Easy Pumpkin Fall Seed Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
- Soak raisins in hot water 5 minutes, then drain.
- Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
- In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds.
- Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
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
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.
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
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.
Tips:
- Use fresh or canned pumpkin puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Don't overmix the batter: Overmixing can result in tough muffins. Mix the batter just until the ingredients are combined.
- Use a muffin pan with a nonstick coating or line it with paper liners: This will help prevent the muffins from sticking to the pan.
- Fill the muffin cups about 2/3 full: This will help prevent the muffins from overflowing when they bake.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely: This will help prevent them from breaking.
Conclusion:
These pumpkin yogurt raisin muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. You can add different spices, such as cinnamon, nutmeg, or ginger, or you can add other mix-ins, such as chocolate chips or nuts. These muffins are also a good source of fiber and protein, making them a satisfying and filling snack.
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