Playing with Pumpkin: Pumpkin Muffins with Golden Raisins

I never really liked muffins until just a few years ago. Every one I encountered was dry, tasteless, crumbly and completely devoid of any personality. I have finally experimented with enough recipes to have a few types in my repertoire that are always fantastic…but even they get a little boring.
I was skeptical of this recipe from wholeliving.com as I was sure the addition of whole wheat flour would make them heavy, just like the muffins we ate when I was growing up–healthy, oh you bet, but they were like little hockey pucks with flavor!

I could not have been more pleasantly surprised by this recipe! They were tender, oh-so-moist, and had just enough of that spiced pumpkin flavor to feel like a true autumn muffin.
I ate at least three during the little coffee percolator photo shoot.
I am thrilled to have another moist and memorable muffin recipe under my belt and an eager to try some variations. With dark chocolate chunks, maybe? Dried apples?
It’s going to be a great winter after all!

Pumpkin Spice Muffins with Golden Raisins

adapted from ‘Pumpkin Muffins‘
Makes 24 medium muffins.

3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup brown sugar, plus 2 tablespoons more for sprinkling
1/2 cup golden raisins

Directions
1. Preheat oven to 350 degrees. Brush muffin tins with oil; set aside.
2. In a medium bowl, whisk flours, baking powder, spices, and baking soda; set aside.
3. In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add raisins and reserved dry ingredients. Mix just until moistened (do not overmix).
4. Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining sugar (I skipped this part) Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.