Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. Remove the eggs from the refrigerator 10–15 minutes before cooking — at room temperature they will beat better and the cake will be more airy. Prepare the pumpkin: choose one that is ripe, firm and bright orange. Sort the raisins, remove damaged or too dry berries. Prepare the remaining ingredients: sugar, vegetable oil, kefir, flour and baking powder.
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Step 2
In a deep bowl, combine eggs, sugar and a pinch of salt. Beat with a whisk or mixer for 3-4 minutes until light and fluffy. The mass should increase in volume and become slightly creamy — this creates the basis for an airy and soft cake.
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Step 3
Pour boiling water over the raisins for 5–7 minutes, then drain the water and dry gently with a towel. This step makes the raisins softer, they will not draw juice from the dough and will not remain hard during baking.
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Step 4
Pour vegetable oil and kefir into the egg mixture. Gently mix with a mixer or whisk until smooth. This will ensure that the fat and moisture are evenly distributed, making the dough soft and tender.
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Step 5
Sift flour with baking powder to saturate it with oxygen and avoid lumps. Gradually add to the liquid mixture, gently stirring with a whisk or spatula until the batter is smooth but still a little runny. The consistency should be slightly thicker than sour cream — this will allow the cake to rise well and retain moisture.
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Step 6
Grate the pumpkin on a fine grater. If the pumpkin is very watery, lightly squeeze out the excess juice — this will prevent the cake from becoming too wet and keep its shape.
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Step 7
Stir the grated pumpkin and prepared raisins into the dough, stirring gently with a spoon or spatula. Try not to overbeat the batter to keep the cake fluffy.
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Step 8
Choose silicone or paper cupcake molds. Fill the molds approximately 2/3 full so that the dough does not spill out during baking. Smooth the surface with a spatula.
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Step 9
Preheat the oven to 180°C. Bake pumpkin raisin muffins for 40-50 minutes until golden brown. Check doneness with a wooden skewer: it should come out dry and clean. If the tops begin to brown too quickly, cover the cupcakes with foil.
Cool the finished muffins slightly in the pan for 5-10 minutes, then carefully transfer to a wire rack. Let cool completely before serving.
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Step 10
Pumpkin Raisin Muffins are flavorful, soft and slightly moist. Raisins add light sourness and rich taste, making the dessert especially interesting and harmonious. These muffins are perfect for morning tea, coffee or as a snack on their own.
Enjoy your tea!
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