Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free

Total Time
45mins
Prep
15 mins
Cook
30 mins

These muffins have no dairy, egg or fat added. They come out moist & delicious. I made these in a Muffin Magic appliance, not the oven, and they cook in less than half the time. You can also substitute Splenda Blend for Baking instead of white sugar (use 1/4 cup of the blend instead of 1/2 cup sugar).

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  3. Add the pumpkin and raisins. Stir until just mixed. Do not overmix.
  4. Spoon batter into muffin cups, filling to just below the tops.
  5. Bake 25-30 minutes, until tops of muffins spring back when pressed lightly. Remove from oven and let stand for 5 minutes in the pan, and then remove to a wire rack to cool.
Most Helpful

4 5

Very dense. I used Rice milk instead off water and added 1 tblspoon of oil because the batter is very thick. DS is allergic to wheat. So I used all purpose flour and 1/4 tsp baking powder. Next time I will try Rice flour and cranberries. They where o.k. but I would have to tweak it some more for fluffiness and taste. Just my opinion.

4 5

Very tasty. A bit of a dense muffin...but good. My modifications: Added 1T molasses Used 1/2c milk instead of water. Added 1/2T of baking powder

5 5

These muffins were great!! I had to make some adjustments as I was out of whole wheat flour, so I used whole wheat pastry flour. I didn't find these too dense as others have stated, perhaps it's because of the different flour. I don't know. My daughter, 2, and husband all LOVED these!! Thank you, these will be a staple for us from now on!