1 C plain yogurt
3 C pumpkin puree
1 C light brown sugar, firmly packed
1/2 C sugar
16 TBSP unsalted butter, melted
4 C all-purpose flour
2 TBPS baking powder
1 tsp. baking soda
1 tsp. salt
3 TBSP cinnamon
3 TBSP ginger
1 1/2C golden raisins
Break the eggs into a large mixing bowl. Add the yogurt, pumpkin, brown sugar, regular sugar and butter to the eggs. Whisk until completely combined.
In a separate bowl sift together the flour, baking powder and the soda. Sift in the salt, cinnamon and ginger. Toss the dry ingredients to insure it is combined. Slowly add the dry ingredients to the pumpkin mixture. Mix just until the dry ingredients have been moistened through. Gently fold in the raisins.
Set the oven heat to 350 degrees. Place paper muffin cups into a muffin tin. Fill each up 2/3 full of the batter. Bake 30 minutes or until a toothpick inserted in the center muffins comes out clean.
Makes 24 servings.
These muffins not only taste great with pumpkin puree but with apple or pear puree too. If you have extra batter it may be stored in an airtight container in the refrigerator for up to 1 week.