Pumpkin Spice Yogurt Raisin Muffins with Warm Fall Spices
Tender, spiced muffins packed with pumpkin flavor and studded with sweet yogurt-covered raisins. The combination of cinnamon, ginger, cloves, and nutmeg creates a warm autumn aroma, while the pumpkin keeps these muffins moist and flavorful. Perfect for breakfast, afternoon snacks, or fall gatherings. The yogurt-covered raisins add delightful pockets of creamy sweetness that complement the earthy pumpkin and warming spices beautifully.
Ingredients
- 1 ⅝ cup all-purpose flouralmond flour3/4 ratiogluten-freelow-carbgluten-free
reduces rise
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 2 eggs
- 1 cup pumpkin
- 1 tsp vanilla bean paste
- 4 oz unsalted butter, melted
- 2 cups yogurt covered raisinsregular raisins1:1simplerdairy-free
less sweet
Instructions
- 1
Preheat oven to 350F
- 2
Prepare muffin pan with paper liners or baking spray
- 3
Mix flour, sugar, spices, baking soda, baking powder and salt in a large bowl
- 4
Mix eggs, vanilla bean paste, pumpkin, and melted butter in another bowl
- 5
Add yogurt covered raisins to wet ingredients
- 6
Combine wet and dry ingredients and mix until dry ingredients are moistened without overmixing
- 7
Scoop batter into prepared muffin cups
- 8
Bake for 20-22 minutes or until puffed and springy to the touch
- 9
Cool then remove from muffin pan
Tips
Don't overmix the batter to keep muffins tender and light
Test doneness by gently pressing the top - it should spring back
Cool completely before removing from pan to prevent breaking
Good to Know
Store in airtight container at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature or slightly warmed
Common Mistakes
Avoid overmixing to prevent tough, dense muffins
Don't overbake or muffins will be dry
Substitutions
Dairy-Free Swaps
less sweet
Gluten-Free Swaps
General Alternatives
FAQ
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly and is what's typically used in this recipe.
What if I don't have vanilla bean paste?
Substitute with 1 tsp vanilla extract, though the flavor will be slightly less intense.
How long do these muffins keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week.