Pumpkin Raisin Muffins
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You can’t have too many pumpkin muffin recipes…am I right? This recipe for pumpkin raisin muffins is so delicious…talk about flavor! There’s all sorts of goodness in these…raisins, pumpkin pie spice, apple sauce, AND they have an awesome streusel topping. You’re going to love this recipe!
Do I need to explain why I made these? I don’t think so.
Fall is my FAVORITE season and I hope it lasts forever. I love fall food, I love fall desserts, I love fall clothes, I love Fall TV (Walking Dead anyone?) Weirdest show ever but it’s so good. I love I love I LOVE!
Pumpkin is such a classic flavor for baking but for some reason it tastes much better when consumed from about September – December (at least here in the Midwest).
Pumpkin Muffins are the perfect way to start out the Fall baking season. They pair perfectly in the morning with a cup of coffee, they are a great afternoon snack and they satisfy that after dinner dessert craving. 😉
The kicker in these muffins – the streusel topping AND the raisins. The streusel topping is just another layer of sweetness and also adds a touch of crunch. The raisins offer a chewy texture to the bouncy yet dense muffin!
These bake up so beautifully – a nice round top that covered in buttery sweet streusel topping. No need to light your pumpkin scented candle when you’re baking these…your house is doing to smell WONDERFUL.
So what’s your favorite pumpkin recipe? Please do tell.
- Muffin Batter:
- 2 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups pumpkin puree
- 1 cup brown sugar
- 1 cup white sugar
- 2/3 cup vegetable oil
- 1/2 cup applesauce
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup raisins
- Streusel Topping:
- 1/2 cup brown sugar
- 8 tablespoons butter, melted
- 3/4 cup oats
- 3/4 cup flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Preheat oven to 350 degrees. Grease or line two muffin pans with non-stick spray or muffin liners.
- Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl; set aside.
- Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl.
- Mix the bowl of dry ingredients into the wet ingredients with a spatula (do not over-mix) and then fold in raisins.
- To make the streusel topping, melt butter in a bowl and then add oats, flour, brown sugar, cinnamon and salt and stir well.
- Pour the batter into the prepared muffin tins. Sprinkle each muffin evenly with streusel topping.
- Bake 20-25 minutes (mine took 25 minutes) or until a toothpick inserted into the muffins comes out clean. Enjoy!
Slight adapted from: All Recipes
Hi Jess , I found your blog. The recipes look amazing. I guess I’ll have to stop going out to dinner every night and start trying some of these yummy dishes. Great party last night!
Thanks Sue! So glad you enjoy Stuck on Sweet! It was great chatting with you at the party!
They look great! Minus the raisins…lol. I’m not a fan of raisins.
I was lovin’ the walking dead a year ago, but season 3 got a little boring for me…there’s just no hope left for them! or so it seems…
Hi Kelli – you can definitely make these without the raisins. 🙂
I love pumpkin muffins..I always get one when I go to Panera. I am saving this to make soon! Great seeing you last night. 🙂