Fall is certainly in full swing around here and these Pumpkin Muffins With Golden Raisins are the perfect treat for breakfast. They are healthy and delicious so you won’t feel guilty giving one to the kids before school or indulging in one with a cup of your favorite coffee! They have a perfect fall flavor. This is also an easy pumpkin muffins recipe that doesn’t call for a lot of ingredients you don’t have on hand.
Pumpkin Muffin Recipe That Uses Canned Pumpkin:
Easy Pumpkin Muffins Ingredients:
- 2 cups all purpose flour
- ½ cup raw sugar
- 1 ½ tsp baking soda
- 1 tsp salt
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 1 cup golden raisins
- 1 15oz can of pumpkin puree
- 1 tbsp vanilla extract
- ½ cup milk
- ½ cup oil
How To Make Pumpkin Muffins With Canned Pumpkin:
Preheat oven to 350 degrees.
Combine flour, sugar, baking soda, salt, nutmeg, and cinnamon in a medium size bowl.
Stir together pumpkin puree, milk, oil, and vanilla extract in a separate bowl.
Add the pumpkin mixture to the dry ingredients and stir until blended well.
Stir in golden raisins until just combined.
Line a muffin tin with cupcake wrappers. I like to double the wrappers as it prevents the bottoms from scorching.
Fill wrappers 3/4 full with the batter. You could also grease your muffin tin and spoon batter directly into the pan if you’d rather not use wrappers.
Bake the muffins in the preheated oven for 30 minutes or until a toothpick inserted comes out clean.
Remove muffins from oven and serve warm or at room temperature!
I love to bake with golden raisins. They add a great flavor to recipes that is different than a traditional raisin. They also plump up a bit more and are incredibly juicy! Have you ever substituted golden raisins in a recipe? To me, they are so much better in baked goods!
Printable Easy Pumpkin Muffins Recipe:
Easy to make pumpkin muffins recipe that is healthy and delicious.
Ingredients
- 2 cups all purpose flour
- ½ cup raw sugar
- 1 ½ tsp baking soda
- 1 tsp salt
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 1 cup golden raisins
- 1 15oz can of pumpkin puree
- 1 tbsp vanilla extract
- ½ cup milk
- ½ cup coconut oil (or vegetable if you prefer)
Instructions
- Preheat oven to 350 degrees.
- Combine flour, sugar, baking soda, salt, nutmeg, and cinnamon in a medium size bowl.
- Stir together pumpkin puree, milk, oil, and vanilla extract in a separate bowl.
- Add the pumpkin mixture to the dry ingredients and stir until blended well.
- Stir in golden raisins until just combined.
- Line a muffin tin with cupcake wrappers.
- Fill wrappers 3/4 full with the batter.
- Bake the muffins in the preheated oven for 30 minutes or until a toothpick inserted comes out clean.
- Remove muffins from oven and serve warm or at room temperature!
These Pumpkin Muffins are flavorful and incredibly moist. Not only are they a great fall breakfast treat, they are a wonderful snack anytime!
Do you have a favorite fall muffin recipe?
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I dont know why but my kids LOVE golden raisins…they ask for those rather than ‘regular’ raisins even now as teens! These look good!