Pumpkin Spice Muffins Recipe

Name: Pumpkin Spice Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. fresh or canned pumpkin; 2/3 c. raisins; 1/2 c. hot water; 2 eggs; 1 c. sugar; 1/2 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. ginger; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 2 c. flour; 1 Tbsp. baking powder; 1 tsp. baking soda; 1/2 c. vegetable oil

Servings: persons

1 c. fresh or canned pumpkin
2/3 c. raisins
1/2 c. hot water
2 eggs
1 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
2 c. flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 c. vegetable oil

1
Grease muffin tin for 12 muffins.
2
Soak raisins in hot water for 15 minutes.
3
In a large bowl, beat eggs with sugar, salt and spices.
4
Gradually beat in pumpkin.
5
Sift flour with baking powder and soda; gradually add to batter.
6
Beat in the oil and raisins with liquid.
7
Preheat oven to 400u00b0.
8
Ladle batter into tins, filling 2/3 full.
9
Bake muffins for 20 to 30 minutes or until puffed and firm when tested.
10
Serve warm with butter.

1011

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. fresh or canned pumpkin, 2/3 c. raisins, 1/2 c. hot water, 2 eggs, and more.

Yes, Pumpkin Spice Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Muffins

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