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Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Robin L.

Robin L.

These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
  2. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
  3. Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
  4. Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Linda of Mesa AZ
35

Linda of Mesa AZ

11/17/2010

this recipe is a 5 star plus. Not sure why the size of the can of pumpkin would matter because the recipe says I CUP OF CANNED PUMPKIN!! GREAT RECIPE, THANKS!

Cookingbeauty
29

Cookingbeauty

9/20/2008

I made these and they turned out horrible. It was like rubber. It would've been helpful you had given the exact ounces of pumpkin puree I needed, instead of just "1 can." Can sizes vary.

jodyajohnson
28

jodyajohnson

10/23/2009

I've tried a lot of pumpkin muffin recipes (from this site and others) and this one was definitely the best. Moist, just the right amount of spices, and very delicious. I only made two changes. One is to add 1 cup of chocolate chips along with the cranberries (nuts would also be nice). If you don't do this, you might want to double the cranberries. The second is to only bake at 350 for 20-25 minutes. 400 is just too hot for muffins, I think. They came out perfect at 350.

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