Spiced Pumpkin Raisin Muffins

    35 minutes

    A fabulous blend of nuts and seeds and fruit. The intoxicating aroma these muffins send through your home is just a bonus.

    32 people made this

    Serves: 12 

    • 1 cup (125g) plain flour
    • 1/2 cup (60g) wholemeal flour
    • 1/4 cup (30g) linseed meal
    • 1/4 cup rolled oats, plus extra for garnish
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/2 cup (110g) dark brown sugar
    • 1 cup cooked, pureed pumpkin
    • 1/2 cup nonfat plain yoghurt
    • 2 eggs
    • 3 tablespoons molasses
    • 3 tablespoons unsweetened apple sauce
    • 1 tablespoon canola oil
    • 1 teaspoon vanilla essence
    • 1/2 cup sultanas
    • 1/2 cup chopped walnuts
    • 2 tablespoons pumpkin seeds for garnish

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C. Spray 12 muffin cups with cooking spray.
    2. In a bowl, mix together the 2 flours, linseed meal, rolled oats, baking powder, bicarb soda, salt, cinnamon, ginger, cloves and nutmeg until the ingredients are thoroughly combined.
    3. In another large bowl, beat together the brown sugar, pumpkin puree, yoghurt, eggs, molasses, apple sauce, canola oil and vanilla until well-blended. Stir in the flour mixture just to combine, and gently mix in the sultanas and walnuts.
    4. Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds and bake in the preheated oven until the tops spring back when touched and a skewer inserted into the centre comes out clean, 15 to 20 minutes.

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    Reviews in English (38)


    OK, I really wanted to like these muffins. They have healthy ingredients and are fun to make. But, the taste did not appeal to me and my family! I made the first batch, exactly as the recipe said and after one bite did not eat them. A couple of weeks later I thought I must have made an error somewhere, so darn if I didn't make them again. This is a lot of preparation work folks! This time they were a little dry ( I overcooked them to get to the point where an inserted toothpick came out clean) but the real problem was the clove flavor- way too strong. I would leave this out. Second thing- the pumpkin seeds are tough as nails! Why put these on there? Anyway, my very non-picky family didn't finish even one muffin. My opinon, I know some reviewers liked them.  -  05 Nov 2009  (Review from Allrecipes USA and Canada)


    This is a good muffin...definitely more like a breakfast muffin than a "treat" muffin. Good, healthy ingredients. Great with peanut butter on them! I didn't make it exactly as stated, instead of adding nuts and raisins, I added a little more oatmeal. Also, I didn't have plain yogurt, so I used vanilla and reduced the brown sugar and eliminated the vanilla extract. Thanks!  -  18 Oct 2009  (Review from Allrecipes USA and Canada)


    I used whole wheat pastry flour in place of the AP, but kept everything else the same until I actually made the muffins, then I made them into large muffins, so I got 8 instead of 12 and I baked them for 20 minutes at 375. The kitchen smelled so good and the muffins lived up to the smell. Moist and almost guilt free. Thanks, Ash we'll be having these many more times.  -  22 Nov 2010  (Review from Allrecipes USA and Canada)