Fluffy Pumpkin Muffins with Raisins

There’s something wonderfully comforting about baking with pumpkin, isn’t there? These homemade pumpkin muffins capture that cozy autumn feeling in every bite, with their golden tops and incredibly soft, moist crumb. What makes them truly special is the way the pumpkin is cooked down with butter, sugar, and milk to create an almost custard-like base that infuses the entire muffin with flavor and keeps them beautifully tender for days. And let’s not forget those gorgeous, plump raisins soaking up all that sweetness!

Perfect for a lazy weekend breakfast or as an afternoon treat with your favorite cup of tea, these muffins are deceptively simple to make. The addition of breadcrumbs might surprise you, but trust me, it’s that little secret that gives these muffins their unique, rustic texture that sets them apart from your typical bakery fare. Whether you enjoy them warm from the oven or at room temperature the next day, they’re absolutely delightful.

This is the kind of recipe that fills your kitchen with the most inviting aromas and makes everyone come running to see what’s baking. On those chilly mornings when you need something warm and comforting, these fluffy pumpkin muffins are just the ticket! YAY! Let’s get cooking!

Fluffy Pumpkin Muffins with Raisins

Servings: 12
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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I absolutely love these spongy fluffy little muffins, cakes with fruits or vegetables are the best combination of cake for me they are never too sweet and have their real rustic taste to it, you really have to try it at home.

Ingredients

Pumpkin – 150g
Sugar – 300g
Butter – 70g
Milk – 250g
Breadcrumbs – 100g
Flour – 200g
Baking Powder – 1 Teaspoon
Eggs – 4
Raisins – Half a Cup (The Plump Kind)

Directions

Start by cutting and chopping 150g of pumpkin, then add it to a small saucepan with the sugar, butter, and milk, and place over high heat until it boils.

When it starts to boil, reduce to low heat and cook for another 5 minutes, then remove from the heat and set aside to cool, remove the pumpking and puré it until smooth, return to the liquid. Add the raisins to the liquid to hydrate them a little.

In a separate bowl, combine the breadcrumbs, flour, baking powder, and eggs, stirring everything together until it forms a paste.

Preheat the oven to 200ºC and prepare the muffin tins. I like to line large muffin tins with parchment paper, but you can also just prepare a baking sheet and place paper cups on top.
When the liquid is lukewarm (you can always put it in the refrigerator for a few minutes to speed things up), pour it into the flour and egg mixture and stir well.

Now pour the liquid batter into the molds and bake for about 10 minutes until golden brown (if you use small molds, they will bake even faster) and that’s it! Enjoy!

Notes: The pumpkin mixture needs to cool to at least lukewarm before mixing with the eggs, or you’ll end up with scrambled eggs in your batter!

Don’t skip the step of adding raisins to the warm liquid, this plumps them up beautifully and prevents them from being dry in the finished muffins.

The breadcrumbs are essential for that rustic, unique texture. Don’t substitute them for more flour!

These muffins are best when still slightly warm, but they stay moist for 2-3 days in an airtight container.

If your pumpkin pieces are quite large, they might not cook through in 5 minutes. Cut them small (about ½ inch cubes) for even cooking. The batter will be quite liquid—that’s normal! It creates those wonderfully moist muffins.

Watch them carefully after 8 minutes of baking, as oven temperatures vary. They’re done when golden on top and a toothpick comes out clean. For extra autumn flair, you can add a pinch of cinnamon, nutmeg or pumpkin spice to the dry ingredients, though the original recipe is perfectly delicious as is!

Absolutely divine with fresh butter, cream cheese, or your favorite jam. Try them with a dollop of whipped cream or Greek yogurt for breakfast

This recipe for Fluffy Pumpkin Muffins with Raisins was originally created on BakeAfter.com. Esta receita de Queques Fofinhos de Abóbora foi publicada em português no Iguaria.com.