Cranberry and pumpkin are a great combination, but you can substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.
Just made a batch, They're nice and moist although I think I used more pumpkin and just milk as I had no buttermilk. I would make them again, next time I'd also add walnuts or peacans - 03 Jun 2012
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! - 12 Nov 2010 (Review from Allrecipes USA and Canada)
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. - 23 Oct 2009 (Review from Allrecipes USA and Canada)