Pumpkin Cran Raisin Muffins Recipes

PUMPKIN RAISIN MUFFINS

Steps:

• Mix oil& sugar.
• Add eggs& pumpkin.
• Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
• Stir in raisins.
• Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

PUMPKIN CRAN-RAISIN MUFFINS

Steps:

• Measure first seven ingredients and place in a large mixing bowl. Blend thoroughly.
• In another bowl, measure the remaining six ingredients, and stir well.
• Combine the two mixtures.
• Preheat the oven to 425 degrees. Spray muffin tin with non-stick oil. Makes one dozen medium size muffins.
• Spray an ice cream scoop with oil also; and measure the batter into muffin tin.
• Bake muffins for twenty-five minutes. Cool on a rack and loosen muffins while hot.
• Optional: pecans or walnuts could be added to batter.
• Optional: Spices could be varied, I might use nutmeg next time in place of ground cloves.

PUMPKIN YOGURT RAISIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Mix flour, baking powder, baking soda, and ginger together in a bowl.
• 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.
• 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.

QUICK CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
• Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
• Scoop batter into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
• Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
• Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
• Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.

PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
• Soak raisins in hot water 5 minutes, then drain.
• Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
• In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds.
• Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.