Cranberry Pumpkin Muffins

    40 minutes

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

    54 people made this

    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 in English (88)


    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)