This Pumpkin Muffin Recipe is simple to prepare and makes great snacks for packing with school lunches or with the morning cup of coffee. Yogurt keeps the muffins moist while golden raisins add sweetness to the tart seasonal spices of nutmeg and ginger. This versatile recipe also works well as apple or even pear muffins.
1 cup plain yogurt
3 cups pumpkin puree
1 cup light brown sugar, firmly packed
1/2 cup sugar
16 Tbsp unsalted butter, melted
4 cups all-purpose flour
2 Tbsp baking powder
1 tsp baking soda
1 tsp salt
3 Tbsp cinnamon
3 Tbsp ginger
1 1/2 cups golden raisins
Preheat the oven to 350F degrees.
In a large mixing bowl, combine eggs, yogurt, pumpkin, brown sugar, regular sugar and butter. Whisk until completely blended.
In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and ginger. Toss to combine.
Slowly add the dry mixture to the wet ingredients while mixing so that the dry ingredients are just moistened through.
Fold in the raisins.
Place paper cups in a muffin tin.
Fill each cup 2/3 full with the batter.
Bake 30 minutes or until a toothpick inserted comes out clean.
Yield: 24 servings
Prep Time: 20 minutes
Cook Time: 30 minutes