If you ask me, pumpkin raisin muffins are pure fall comfort in a paper wrapper.
These fluffy breakfast treats bring together warm pumpkin and sweet raisins in every bite. The muffins have that perfect tender crumb that pairs so well with your morning coffee or afternoon tea.
They’re made with real pumpkin puree and a blend of cinnamon and nutmeg that fills your kitchen with the most amazing smell. The raisins add little bursts of sweetness throughout each muffin.
It’s an easy recipe that makes your house feel like home, perfect for busy mornings or weekend baking with the family.
Why You’ll Love These Pumpkin Raisin Muffins
- Quick and easy baking – These muffins come together in just 30-40 minutes, making them perfect for busy mornings or when you need a sweet treat fast.
- Warm fall spices – The combination of allspice, cinnamon, and nutmeg creates that cozy autumn flavor that makes your kitchen smell amazing while they bake.
- Moist and tender texture – The pumpkin puree keeps these muffins incredibly soft and moist, so they stay fresh for days without drying out.
- Perfect for meal prep – Make a batch on Sunday and you’ll have grab-and-go breakfasts or snacks ready for the whole week.
- Sweet raisin surprise – Every bite has little bursts of sweetness from the raisins, adding a nice chewy texture that pairs perfectly with the spiced pumpkin base.
What Kind of Pumpkin Puree Should I Use?
For these muffins, you’ll want to stick with canned pumpkin puree rather than pumpkin pie filling – they’re two different things and the pie filling already has spices and sugar added. Look for a can that simply says “100% pumpkin” or “pumpkin puree” on the label. Libby’s is probably the most common brand you’ll find, but any plain pumpkin puree will work perfectly. If you’re feeling ambitious, you can definitely make your own puree from fresh pumpkins, but honestly, the canned stuff is convenient and gives consistent results every time.
Options for Substitutions
These muffins are pretty forgiving when it comes to swapping ingredients around:
- Avocado oil: You can easily swap this with vegetable oil, melted butter (cooled slightly), or even melted coconut oil. If using butter, let it cool a bit before mixing with the other wet ingredients.
- Pumpkin puree: This is the star of the show, so I wouldn’t recommend substituting it. Make sure you’re using plain pumpkin puree, not pumpkin pie filling which already has spices added.
- All-purpose flour: You can use a 1:1 gluten-free flour blend if needed, or substitute up to half the flour with whole wheat flour for a heartier texture.
- Raisins: Feel free to mix things up with dried cranberries, chopped walnuts, mini chocolate chips, or even diced apples. Just keep the amount around 1 1/2 cups total.
- Spices: Don’t have all the individual spices? You can use 2 teaspoons of pumpkin pie spice instead of the allspice, cinnamon, and nutmeg combination.
- Brown sugar: You can replace this with an equal amount of granulated sugar, though you’ll lose some of that rich molasses flavor that brown sugar brings.
Watch Out for These Mistakes While Baking
The biggest mistake when making pumpkin muffins is overmixing the batter, which creates tough, dense muffins instead of light and fluffy ones – mix just until the dry ingredients are barely combined with the wet ingredients, even if the batter looks a bit lumpy. Another common error is filling the muffin cups too full, so stick to about 2/3 full to prevent overflow and uneven baking. To keep your raisins from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter, and always check for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter. For the best texture, let your muffins cool in the pan for about 5 minutes before transferring them to a wire rack, which prevents them from becoming soggy on the bottom.
What to Serve With Pumpkin Raisin Muffins?
These pumpkin raisin muffins are perfect for breakfast with a hot cup of coffee or tea, especially during fall mornings when you want something cozy and sweet. I love serving them warm with a pat of butter that melts right into the soft, spiced crumb – it’s such a simple way to make them feel extra special. They also make a great afternoon snack alongside a glass of cold milk or even a chai latte if you’re feeling fancy. For brunch gatherings, try setting them out with some cream cheese spread and fresh fruit like sliced apples or pears to balance out all those warm spices.
Storage Instructions
Keep Fresh: These pumpkin raisin muffins stay moist and tasty when stored in an airtight container at room temperature for up to 4 days. I like to line the container with a paper towel to absorb any extra moisture. They’re perfect for grab-and-go breakfasts throughout the week!
Freeze: Pop these muffins in the freezer for longer storage – they’ll keep beautifully for up to 3 months. Wrap each muffin individually in plastic wrap or store them in a freezer-safe bag. This way you can pull out just one or two whenever you want a quick snack.
Warm Up: To enjoy frozen muffins, just thaw them at room temperature for about 30 minutes or microwave for 20-30 seconds. If you want that fresh-from-the-oven feel, warm them in a 300°F oven for 5-8 minutes. The raisins get extra plump and the spices smell amazing when warmed!
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3250-3450
- Protein: 35-40 g
- Fat: 60-70 g
- Carbohydrates: 700-730 g
Ingredients
- 1 1/2 cups white sugar
- 1/2 cup packed light brown sugar
- 1/4 cup avocado oil
- 3 large eggs
- 1 can (15 oz) pumpkin purée
- 2 tbsp milk
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 1 1/2 cups seedless raisins
Step 1: Prepare the Oven and Muffin Pan
Preheat your oven to 400˚F.
Line a muffin pan with paper liners to prevent the muffins from sticking and to make cleanup easier.
Step 2: Mix Wet Ingredients
- 1 1/2 cups white sugar
- 1/2 cup packed light brown sugar
- 1/4 cup avocado oil
- 3 large eggs
- 1 can (15 oz) pumpkin purée
- 2 tbsp milk
- 2 tsp vanilla extract
In a large bowl, combine the white sugar, light brown sugar, avocado oil, eggs, pumpkin purée, milk, and vanilla extract.
Mix until the ingredients are well blended and smooth.
Step 3: Combine Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground allspice, ground cinnamon, ground nutmeg, and salt.
Sifting ensures even distribution and helps avoid lumps in your batter.
I always sift spices with flour for that reason.
Step 4: Combine Wet and Dry Mixtures, Add Raisins
- dry mixture from Step 3
- wet mixture from Step 2
- 1 1/2 cups seedless raisins
Slowly add the sifted dry ingredients from Step 3 to the wet ingredients from Step 2.
Mix until just incorporated—do not overmix.
Gently fold in the seedless raisins to ensure they distribute evenly throughout the batter.
Step 5: Bake the Muffins
- batter from Step 4
Scoop the prepared batter into the lined muffin pan, filling each cup about 3/4 full.
Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
Transfer the muffins to a wire rack and let them cool before serving.
For even more flavor, I like to enjoy these with a dollop of whipped cream or cream cheese frosting on top.
Mouthwatering Pumpkin Raisin Muffins
Ingredients
- 1 1/2 cups white sugar
- 1/2 cup packed light brown sugar
- 1/4 cup avocado oil
- 3 large eggs
- 1 can (15 oz) pumpkin purée
- 2 tbsp milk
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 1 1/2 cups seedless raisins
Instructions
- Preheat your oven to 400˚F. Line a muffin pan with paper liners to prevent the muffins from sticking and to make cleanup easier.
- In a large bowl, combine the white sugar, light brown sugar, avocado oil, eggs, pumpkin purée, milk, and vanilla extract. Mix until the ingredients are well blended and smooth.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground allspice, ground cinnamon, ground nutmeg, and salt. Sifting ensures even distribution and helps avoid lumps in your batter. I always sift spices with flour for that reason.
- Slowly add the sifted dry ingredients from Step 3 to the wet ingredients from Step 2. Mix until just incorporated—do not overmix. Gently fold in the seedless raisins to ensure they distribute evenly throughout the batter.
- Scoop the prepared batter into the lined muffin pan, filling each cup about 3/4 full. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean. Transfer the muffins to a wire rack and let them cool before serving. For even more flavor, I like to enjoy these with a dollop of whipped cream or cream cheese frosting on top.
