Pumpkin Yogurt Raisin Muffins Recipes

PUMPKIN RAISIN MUFFINS

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.

OATMEAL RAISIN YOGURT MUFFINS

Steps:

• Preheat oven to 375.
• Lightly grease 1/2 cup muffin tin or use paper liners.
• In a bowl, stir together, flour, oats, brown sugar, baking powder, salt, cinnamon, and raisins.
• In another bowl, whisk together eggs, oil, and yogurt.
• Add yogurt mixture to flour mixture and stir until just combined.
• Divide the batter among ten of the muffin cups and bake on middle rack for 22-25 minutes.
• Yield: 10 muffins.
• Note: As stated above, I omitted the raisins from this recipe, and we didn't miss them at all. Also, I added maybe 1-2 tablespoons of milk, just because the batter seemed a bit "dry." Finally, I did get 12 muffins out of this recipe, not 10. I don't know if my muffin tin has smaller cups than stated, or if the added milk "stretched" the batter a bit more.

PUMPKIN OAT GREEK YOGURT MUFFINS

Steps:

• Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners***. Set aside.
• Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy, about 2-3 minutes. Stir in chocolate chips by hand.
• Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle a few pumpkin seeds or chocolate chips over the top of each muffin, if desired.
• Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

PUMPKIN MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine oats, pumpkin, yogurt, stevia, whole wheat flour, brown sugar, water, egg whites, cinnamon, vinegar, vanilla extract, cloves, nutmeg, and salt in a food processor or blender. Blend until smooth, with only small pieces of oats left. Pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

PUMPKIN YOGURT RAISIN MUFFINS

Steps:

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

PUMPKIN OATMEAL RAISIN MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a standard muffin tin with paper liners and spray the liners with cooking spray. In a medium bowl, whisk together the oats, flours, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside. In a large bowl, vigorously whisk the brown sugar, egg, egg yolk, and canola oil until foamy. Whisk in the pumpkin, Greek yogurt, and milk until combined. Stir in the flour mixture just until incorporated. Fold in the raisins and coconut. Fill each paper liner with the muffin batter, about ⅔ full.
• Prepare the streusel: In a small bowl, combine the brown sugar, flour, oats, cinnamon and pecan pieces. Cut in the chunks of cold butter using a pastry cutter or two forks until the mixture is crumbly and resembles coarse meal. Sprinkle the streusel over the muffin batter evenly.
• Bake the muffins for 15-20 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely. Store in an airtight container at room temperature. Enjoy!