Pumpkin Raisin Muffins


These pumpkin raisin muffins and this post come from Veggiegirl!

While it is true that my family and I can’t get enough of the Pumpkin-Pecan-Raisin Loaf, we wanted to try a different type of baked good that incorporated at least the pumpkin. So, what better way to eat pumpkin than in a muffin? Yes, I know, this isn’t very innovative; but I can honestly say that I have never eaten a pumpkin muffin before, so this idea appealed to me quite a bit. After stumbling upon a recipe for Pumpkin-Spice Muffins on the Physicians Committee for Responsible Medicine website, I knew it would be the perfect guideline for creating my own pumpkin muffin variation.

Now, I know what you’re probably thinking, after reading through the ingredients list: only 2 tablespoons of sugar? no oil? water instead of nondairy-milk? and these muffins are supposed to taste good? I’ll admit, I was skeptical at first; but considering I made two batches of these muffins within a matter of two days (since they’re extremely popular in my household now), my skepticism quickly diminished – they’re beyond scrumptious!! Don’t believe me? Try them for yourself! And feel good in knowing that just one of these delicious, autumn-themed muffins supplies you with 4 grams of fiber, 3 grams of protein, and just 1 gram of fat – not bad for a baked good, eh?

Pumpkin-Raisin Muffins

See Veggiegirl’s Blog for more vegan baking adventures!

Special Diet Notes: Pumpkin Raisin Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Pumpkin-Raisin Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 2 cups whole wheat pastry flour
  • 2 tablespoons unrefined sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon cinnamon
  • 1⁄4 teaspoon nutmeg
  • 1 15-ounce can solid-pack pumpkin
  • 1⁄2 cup raisins
  1. Preheat oven to 375°F.
  2. Mix flour, sugar, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
  3. Add pumpkin, 1⁄2 cup of water, and raisins. Stir until just mixed.
  4. Spoon batter into a muffin-cup-lined muffin pan, filling to just below tops.
  5. Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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