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pumpkin raisin muffins in pan

Pumpkin Muffins with Raisins

Pumpkin pie is still expected every fall but the flavor and texture of canned pumpkin also make fantastic muffins, cakes, ice creams, coffee cakes and more.

Low FODMAP Serving Size Info: Makes 18 muffins; serving size 1 muffin

Course: Breakfast, brunch, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 18 Muffins
Calories: 213 kcal
Author: Dédé Wilson

Ingredients:

  • 3/4 cup (125 g) moist dark raisins
  • Water
  • 1/2 cup (120 ml) lactose-free milk, preferably whole but you can use 2%
  • 1 1/2 teaspoons lemon juice
  • 2 1/2 cups (363 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ginger
  • 1 teaspoon salt
  • 1, 15- ounce can (425 g) solid-pack pure pumpkin, (not pumpkin pie filling)
  • 1/2 cup (120 ml) neutral flavored oil, such as canola, safflower or vegetable
  • 1/3 cup (71 g) firmly packed light brown sugar
  • 1/3 cup (75 ml) maple syrup
  • 1/3 cup (65 g) sugar
  • 3 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract

Preparation:

  1. Position racks in upper and lower third of oven. Preheat oven to 350°F/180°C. Coat 18 muffin wells generously with nonstick spray.
  2. Place raisins in a microwave safe bowl, cover with water and microwave on high for 1 minute. Let sit for 5 minutes while you proceed. Alternatively, place raisins in a small saucepan, cover with water, bring to a boil over high high, cover, take off the heat and let sit.
  3. Make “buttermilk” by combing milk and lemon juice in a measuring cup and let sit until thickened, about 5 minutes.
  4. Whisk together flour, baking soda, cinnamon, ginger and salt to aerate and combine in a large bowl. Make a well in the center and set aside.
  5. In a separate medium sized bowl whisk together the pumpkin and oil until combined, then whisk in the brown sugar, maple syrup and sugar until combined and smooth. Whisk in the eggs one at a time until well incorporated, then whisk in the “buttermilk” and vanilla.
  6. Add the wet mixture to the dry and whisk just until combined. Drain raisins of any excess liquid; Discard liquid and fold raisins into batter.
  7. Divide batter evenly among prepared muffin tins. Bake for about 25 to 30 minutes or until toothpick inserted into center just comes out clean. Cool pan(s) on rack for 5 minutes, then turn muffins out onto rack to cool completely. You can also serve them warm. If you want to store them, cool completely and store at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. They may also be frozen for up to a month. Place in a zip top plastic bag, remove the air and freeze. They defrost very quickly. I sometimes pop a frozen one into my lunch bag and it defrosts in time for a mid-morning snack.

Tips

  • Make sure all of your spices are fresh for best flavor. We suggest replacing them every 6 months and storing in a dark, dry area of your kitchen in airtight containers.
Nutrition Facts
Pumpkin Muffins with Raisins
Amount Per Serving
Calories 213 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 35mg12%
Sodium 234mg10%
Potassium 23mg1%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 0.2mg0%
Calcium 12mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.