Ingredients

• Dry Mixture:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• Wet Mixture:
• 1 cup plain yogurt
• 1 cup pumpkin puree
• 1 cup white sugar
• 2 eggs
• 1 cup sultana raisins

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2. Mix flour, baking powder, baking soda, and ginger together in a bowl.
3. Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
4. Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.