Pumpkin Yogurt Raisin Muffins

Pumpkin Yogurt Raisin Muffins

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Cheerios 83

"A very light and moist muffin with pumpkin and raisin filling."
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35 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. Mix flour, baking powder, baking soda, and ginger together in a bowl.
  3. 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.
  4. 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.


  • Editor's Note:
  • Sultana raisins are sometimes called 'Thompson seedless,' 'Lady de Coverly,' or 'oval-fruited Kishmish.'



Modified based on what I had in my pantry. Fresh ground whole wheat flour, coconut palm sugar substitutes. Added about tablespoon vanilla and cinnamon. Filled liners half full and baked for 15 m...

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