Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free Recipes

WHOLE WHEAT PUMPKIN RAISIN MUFFINS

Whole Wheat Pumpkin Raisin Muffins image

These hearty, tender muffins are more substantial than your average pastry, but they're still pleasantly sweet and quite a treat. If you prefer a fluffier muffin, substitute all-purpose flour for all or part of the wheat flour.

Provided by Adapted from Blue Diamond Growers

Time 35m

Yield 12 jumbo muffins or 24 standard muffins

Number Of Ingredients 15

Ingredients

2¾ cups whole wheat flour (we use ivory wheat flour)
½ cup packed brown sugar or coconut sugar
1 tablespoon baking powder (reduce to 2 teaspoons above 4000 feet)
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon sea salt
Pinch ground cloves
1 cup plain dairy-free milk beverage (such as Almond Breeze)
1 cup pumpkin puree
½ cup honey (can substitute maple syrup)
2 large eggs (see Vegan note in post above for egg free)
⅓ cup rice bran oil or your favorite baking oil
1 cup raisins
1 cup sliced almonds or pumpkin seeds (for nut free)

Steps:

Preheat your oven to 350ºF and grease 12 jumbo muffin cups (or 24 regular-size muffin cups).
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
Put the milk beverage, pumpkin, honey, eggs, and oil in a large mixing bowl. Beat with a hand mixer until foamy.
Add the dry ingredients to the wet, and stir until the batter is just combined. Do not over mix.
Fold in the raisins and almonds or pumpkin seeds.
Divide the batter between the prepared muffin cups; they should be about ⅔ full.
Bake for 20 to 25 minutes, or until the muffin tops spring back when touched and a toothpick inserted into the center of a muffin comes out clean.
Let cool for 5 minutes in the tins before removing the muffins to a wire rack to cool completely.

PUMPKIN RAISIN MUFFINS

Pumpkin Raisin Muffins image

A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I printed out the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. The original recipe called for walnuts & fewer raisins, but I adapted them to my tastes. I recently made this recipe using about 2/3s of the sugar & substituting fresh chopped cranberries for the raisins. It was really good that way too.

Provided by Judy from Hawaii

Categories Quick Breads

Time 45m

Yield 36 muffins

Number Of Ingredients 11

Ingredients

3 cups sugar
1 cup oil
4 eggs
2 cups canned pumpkin
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
3 1/2 teaspoons pumpkin pie spice
2/3 cup water
1 cup raisins

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 RAISIN MUFFINS

Pumpkin Raisin Muffins image

This is another pumpkin recipe from pumpkinnook.com. This makes two dozen muffins, which is more than enough for people who like baked goods. You can use canned pumpkin if fresh pumpkin is not available.

Provided by Studentchef

Categories Dessert

Time 40m

Yield 24 muffins

Number Of Ingredients 11

Ingredients

1 cup fresh pumpkin
3 1/2 cups flour
1 cup sugar
2 eggs
1 cup raisins
1 1/4 cups 2% low-fat milk
1/4 cup soft butter or 1/4 cup margarine
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Steps:

Preheat oven to 400°F.
Put muffin cups into muffin tins or grease the tins.
Cream butter (or margarine) and sugar until fluffy.
Beat in pumpkin and eggs.
Dredge raisins in 1/2 cup flour.
Sift remaining flour and spices together.
pour milk into mixing bowl.
Mix in dry ingredients by hand until just mixed.
Sir in raisins.
Mix in remaining ingredients.
Spoon mix into paper cups in muffin tin.
Bake for 20 - 25 minutes.

PUMPKIN RAISIN MUFFINS - GLUTEN FREE

Pumpkin Raisin Muffins - Gluten Free image

Make and share this Pumpkin Raisin Muffins - Gluten Free recipe from Food.com.

Provided by Heather

Categories Quick Breads

Time 35m

Yield 24 muffins, 1 serving(s)

Number Of Ingredients 18

Ingredients

2 cups brown rice flour
1 cup tapioca starch
1/2 cup sorghum flour
1/2 cup arrowroot
1 teaspoon xanthan gum
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup raisins
1 egg
1/4 cup egg white
1/2 cup canola oil
1 cup brown sugar
1 cup orange juice
1 cup milk
1 1/2 cups pumpkin puree

Steps:

Preheat the oven to 350°F.
Mix the dry ingredients in a bowl including the raisins.
Mix the wet ingredients in a separate bowl.
Add the wet mix to the dry and stir until just moistened.
Fill 24 muffin cups.
Bake for 20 minutes or until the muffins are cooked through.
Enjoy.

Nutrition Facts : Calories 4042.8, Fat 133.3, SaturatedFat 16.9, Cholesterol 245.7, Sodium 6186.8, Carbohydrate 685.5, Fiber 24.9, Sugar 324.2, Protein 52.1

PUMPKIN RAISIN MUFFINS FAT FREE DAIRY FREE EGG FREE

Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free image

These muffins have no dairy, egg or fat added. They come out moist & delicious. I made these in a Muffin Magic appliance, not the oven, and they cook in less than half the time. You can also substitute Splenda Blend for Baking instead of white sugar (use 1/4 cup of the blend instead of 1/2 cup sugar).

Provided by poodlebone

Categories Quick Breads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 (15 ounce) can pumpkin
1/2 cup raisins
1/2 cup water

Steps:

Preheat oven to 375 degrees.
Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
Add the pumpkin and raisins. Stir until just mixed. Do not overmix.
Spoon batter into muffin cups, filling to just below the tops.
Bake 25-30 minutes, until tops of muffins spring back when pressed lightly. Remove from oven and let stand for 5 minutes in the pan, and then remove to a wire rack to cool.

Nutrition Facts : Calories 154.4, Fat 0.7, SaturatedFat 0.1, Sodium 290.3, Carbohydrate 36.2, Fiber 3.1, Sugar 15, Protein 3.8

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