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This recipe comes to us from Robert St. John’s newest cookbook, Mississippi Mornings: Deep South Breakfasts, Brunches, and Musings.

pumpkin muffins served on board with bowl of butter

Praisin' Raisin Pumpkin Muffins

The addition of pumpkin puree makes these muffins the perfect addition to fall brunches and potlucks.
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast
Cuisine Southern
Servings 18
Calories 198 kcal


  • 2 cups all-purpose flour
  • 1 1/2 tbsp baking powder
  • 3/4 cup sugar
  • 3/4 cup dark brown sugar
  • 1 tsp kosher salt
  • 1 tsp grated nutmeg
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 (15-oz) can pumpkin puree
  • 1 cup raisins
  • 1/2 cup pecans, roughly chopped


  • Preheat oven to 375°.
  • Combine flour, baking powder, sugars, salt, nutmeg, and cinnamon in a large mixing bowl. In a separate smaller bowl, whisk together the eggs, buttermilk, butter, and pumpkin puree.
  • Using a rubber spatula or wooden spoon, gently stir the wet ingredients into the flour mixture, being careful not to overmix. Fold in the raisins and pecans.
  • Spray muffin tins with non-stick spray and fill 3⁄4 of the way full. Bake for 15-18 minutes. Cool slightly before removing from the muffin tins. Once completely cool, store in an airtight container.


Calories: 198kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 26mgSodium: 258mgPotassium: 127mgFiber: 1gSugar: 18gVitamin A: 132IUVitamin C: 0.5mgCalcium: 89mgIron: 1mg
Keyword Muffins
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Photography by Kate Dearman


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