Pumpkin Spice Yogurt Raisin Muffins with Warm Fall Spices

Name: Pumpkin Spice Yogurt Raisin Muffins with Warm Fall Spices
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Ingredients: 1 2/3 cup all-purpose flour; 1 cup granulated sugar; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground cloves; 1 tsp ground nutmeg; 1 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp salt; 2 eggs; 1 cup pumpkin; 1 tsp vanilla bean paste; 4 oz unsalted butter, melted; 2 cups yogurt covered raisins

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.

Prep: 15 min
Cook: 22 min
Yield: 12 muffins
Level: medium

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Vegetarian Nut-Free

Ingredients

Yield: 12 muffins

1 ⅝ cup all-purpose flour
almond flour3/4 ratiogluten-freelow-carbgluten-free
reduces rise
1 cup granulated sugar
coconut sugar1:1natural
slight caramel flavor
Full guide →
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
coconut oil1:1dairy-freedairy-free
mild coconut flavor
Full guide →
2 eggs
1 cup pumpkin
1 tsp vanilla bean paste
4 oz unsalted butter, melted
coconut oil1:1dairy-freedairy-free
mild coconut flavor
Full guide →
2 cups yogurt covered raisins
regular raisins1:1simplerdairy-free
less sweet

Method

9 steps

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

Tip 1

Don't overmix the batter to keep muffins tender and light

Tip 2

Test doneness by gently pressing the top - it should spring back

Tip 3

Cool completely before removing from pan to prevent breaking

Good to Know

Storage

Store in airtight container at room temperature for up to 3 days or refrigerate for up to 1 week

Make Ahead

Can be made 1 day ahead and stored covered

Serve With

Serve at room temperature or slightly warmed

Common Mistakes

Watch

Avoid overmixing to prevent tough, dense muffins

Watch

Don't overbake or muffins will be dry

Substitutions

Dairy-Free Swaps

unsalted butter→

coconut oil1:1dairy-freedairy-free

mild coconut flavor

Full guide →

yogurt covered raisins→

regular raisins1:1simplerdairy-free

less sweet

Gluten-Free Swaps

all-purpose flour→

almond flour3/4 ratiogluten-freelow-carbgluten-free

reduces rise

Full guide →

General Alternatives

granulated sugar→

coconut sugar1:1natural

slight caramel flavor

Full guide →

Find more substitutions →

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.