Name: Super Fluffy Pumpkin Raisin Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.75 cups Plain flour; 1 cup Brown sugar-packed; 1.5 tsp Baking soda; .5 tsp Salt; 2 tsp Mixed spice; .33 tsp Ground cloves; .25 tsp Ginger-optional; 2 Egg; 2 cups Pumpkin puree-not packed; .5 cup Coconut oil; 1 tsp Vanilla extract; .75 cup Raisins-or more to taste

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

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Total time

minutes

Light and airy pumpkin muffins studded with sweet raisins, spiced with cinnamon and nutmeg, perfect for breakfast or a cozy snack.

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Ingredients

1.75 cups Plain flour
1 cup Brown sugar-packed
1.5 tsp Baking soda
.5 tsp Salt
2 tsp Mixed spice
.33 tsp Ground cloves
.25 tsp Ginger-optional
2 Egg
2 cups Pumpkin puree-not packed
.5 cup Coconut oil
1 tsp Vanilla extract
.75 cup Raisins-or more to taste

Directions

Preheat oven to 190 degrees and prepare a 12 hole muffin pan by either spraying it with oil or lining it with paper liners.
In a medium bowl combine the flour, sugar, baking soda, salt, and spices.
In another bowl whisk the eggs and mix with the pumpkin puree, the coconut oil, the vanilla extract and the raisins.
Fold the wet ingredients into the dry ingredients, being careful not to over mix.
Use a spoon to evenly distribute the mixture into your muffin pan.
Bake for 20-23 minutes, or until a toothpick inserted into the centre comes out clean.
Leave to cool slightly before eating.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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