Pumpkin Raisin Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

These are the best Pumpkin Muffins I have to make them each year in the Fall.

Credit: Siam Rimmer


  • 3 1/3 Cup of Flour
  • 2 Tsp. Baking Soda
  • 1 ½ Tsp. Salt
  • ½ Tsp. Baking Powder
  • 1 Tsp. Cinnamon
  • 1 Tsp. Cloves
  • 2/3 Cup of Shortening
  • 2 2/3 Cup of Sugar
  • 4 Eggs
  • 1 Can 16oz of Pumpkin
  • 2/3 Cup of Water
  • 2/3 Cup of Rasins

White Drizzkle Frosting.

  • 1 Cup of Powder Sugar
  • 1 Tbsp. Whole Milk
  • ¼ Tsp. Vanilla
  • Pinch of Cinnamon


  1. Warm Oven to 350 degrees. Grease 24 Muffin Pan or Line with Cup Cake Papers.  In a large mixing bowl add the shortening, eggs, sugar and combine well.
  2. In a bowl add your flour, baking soda, salt, baking powder, cinnamon, cloves and shift all together.  Add your pumpkin and water to the mixer and combine with your Sugar.  Add the Dry ingredients slowly. When all of the ingredients are well combined add your raisins and combine.
  3. Pour the batter in the muffin location or cupcake liner.  Place in the Oven and Bake for 1 hr or until your knife comes out clean.  Set aside to cool and remove from the Pan.  Make your Drizzle Frosting and Use the end of a Spoon to Drizzle over the muffins when cool.


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