“These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.” - by Robin L.
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
- Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 253 cal
- 13%
- Fat
- 8.8 g
- 14%
- Carbs
- 40.2 g
- 13%
Based on a 2,000 calorie diet
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Reviews (29)
Rate This Recipe
"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. ..." See more"
Linda of Mesa AZ
"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!..." See more"
jodyajohnson
"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 i..." See mores 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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