Cranberry Pumpkin Muffins

    Cranberry Pumpkin Muffins


    51 people made this

    Cranberry and pumpkin are a great combination, but you can substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.

    Serves: 12 

    • 2 cups (250g) plain flour
    • 3/4 cup (125g) brown sugar, packed
    • 2 teaspoons baking powder
    • 1/4 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground nutmeg
    • 250g cooked pumpkin puree
    • 2 eggs, lightly beaten
    • 125g butter, melted
    • 65g buttermilk
    • 2 teaspoons vanilla essence
    • 250g dried, sweetened cranberries

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C. Grease or place paper muffin cups in a 12 cup muffin tin.
    2. Mix the flour, brown sugar, baking powder, bicarb soda, salt, cinnamon, ginger, cloves and nutmeg together in a mixing bowl.
    3. Beat the tinned 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. Serve warm or at room temperature.

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    Reviews (1)


    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

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