Pumpkin Yogurt Raisin Muffins Recipe

Name: Pumpkin Yogurt Raisin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Mixture:; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 teaspoons ground ginger; Wet Mixture:; 1 cup plain yogurt; 1 cup pumpkin puree; 1 cup white sugar; 2 eggs; 1 cup sultana raisins

Servings: persons

Dry Mixture:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger
Wet Mixture:
1 cup plain yogurt
1 cup pumpkin puree
1 cup white sugar
2 eggs
1 cup sultana raisins

1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2
Mix flour, baking powder, baking soda, and ginger together in a bowl.
3
Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
4
Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.

523

kcal

Calories

Fat

101

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 11 ingredients. The key ingredients include: Dry Mixture:, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Pumpkin Yogurt Raisin 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 Yogurt Raisin Muffins

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