RECIPE: Baked healthy pumpkin and raisin muffins

Ensure you lightly grease the baking pan.

In Summary

• If you are diabetic or have high blood pressure you can skip adding raisins.

Pumpkin contains different vitamins, specifically vitamin A and C. Vitamin A is excellent for the eyes in the prevention of macular degeneration and cataracts while Vitamin C can help boost your immune system.

Pumpkins are also loaded with a variety of nutrients including minerals, fiber, and antioxidants which are of great benefit to the body. 

Before you begin baking, ensure you lightly grease the baking pan.

If you are diabetic or have high blood pressure you can skip adding raisins.


  • 1 ¼ cups brown sugar (265 grams)
  • 1 cup blended pumpkin puree
  • 1 cup low-fat buttermilk
  • ¼ cup olive oil (50 grams)
  • 2 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 teaspoon vanilla essence
  • 2 ¼ cups all-purpose flour (fluffed and leveled
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • raisins


Step 1: Preheat the oven to 350 degrees F and lightly grease 14 muffin cups.

Step 2: Using a large bowl, whisk together brown sugar, pumpkin puree, buttermilk, oil, and eggs first before adding the flour, baking powder, cinnamon, baking soda, raisins salt, nutmeg, cloves, and ginger. Stir just until combined but don't overmix.

Step 3: Fill in the mixture between the greased 14 muffin cups and bake for 18-22 minutes.

Step 4: Insert a toothpick at the center until comes out clean, to ensure it has fully baked.

Step 5: Let cool for 10 minutes in the pan and then remove to a wire rack to continue cooling.

Serve with your favourite beverage and enjoy.

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