RECIPES BAKING

Super Fluffy Pumpkin Raisin Muffins

Super Fluffy Pumpkin Raisin Muffins

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 12
Difficulty Easy

Rating (click to rate)

4.0 based on 2 ratings.

Ingredients

  • 1.75 cups Plain Flour
  • 1 cup Brown Sugar packed
  • 1.5 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Mixed Spice
  • 1/3 tsp Ground Cloves
  • 1/4 tsp Ginger optional
  • 2 Egg
  • 2 cups Pumpkin Puree not packed
  • 1/2 cup Coconut Oil
  • 1 tsp Vanilla Extract
  • 3/4 cup Raisins or more to taste

Nutrition Information

Qty per
81g serve
Qty per
100g
Energy 169.44729166667kcalcal 208.9226310256kcalcal
Protein 5.7566666666667gg 7.0977702511959gg
Fat (total) 12.85125gg 15.845145328433gg
 - saturated 9.0302083333333gg 11.133933538582gg
Carbohydrate 7.1752083333333gg 8.8467829046554gg
 - sugars 2.9454166666667gg 3.631596547894gg
Dietary Fibre 1.0677083333333gg 1.3164473269173gg
Sodium 257.571875mgmg 317.57718446782mgmg

Nutritional information does not include the following ingredients: Brown sugar, Ground cloves

Please Note - Nutritional information is provided as a guide only and may not be accurate.

If you want to live an autumn dream in Australia, these Super Fluffy Pumpkin Raisin Muffins will get you there.

Warm, fluffy and imbued with the flavours of the fall, these muffins are guaranteed to be a big hit with the family.

These muffins are made using pumpkin puree to keep them deliciously fluffy and moist. To make the puree, just roast an entire pumpkin of your choice, pull the skin off, deseed, and run through a food processor with a little bit of water. This puree can be stored frozen for later use.

Super Fluffy Pumpkin Raisin Muffins

Method

  1. Preheat oven to 190 degrees and prepare a 12 hole muffin pan by either spraying it with oil or lining it with paper liners.

  2. In a medium bowl combine the flour, sugar, baking soda, salt, and spices.

  3. In another bowl whisk the eggs and mix with the pumpkin puree, the coconut oil, the vanilla extract and the raisins.

  4. Fold the wet ingredients into the dry ingredients, being careful not to over mix.

  5. Use a spoon to evenly distribute the mixture into your muffin pan.

  6. Bake for 20-23 minutes, or until a toothpick inserted into the centre comes out clean.

  7. Leave to cool slightly before eating.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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