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Cranberry Pumpkin Muffins

SUBMITTED BY: Robin L. PHOTO BY: Kojiless

"These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish."
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 cups all-purpose flour
  • 3/4 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 cup canned unsweetened pumpkin puree
  • 2 eggs, lightly beaten
  • 1/2 cup butter, melted
  • 1/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 (8 ounce) package dried, sweetened cranberries

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.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2008 by Cookingbeauty
I made these and they turned out horrible. It was like rubber. It would've been helpful you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2008 by Kojiless
Tasted great! I used a mini muffin tin instead of the standard sized one, and got 36 muffins... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2008 by Paula
These are great muffins. They have a good texture and are not too sweet. Some of the muffins... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2008 by Denisa
The muffins turned out great, even my 2 year-old loved them. I'll make them again. MORE


 
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Recipe Submitter:

Robin L.
Photo by Robin L.
Cooking Level: Expert
Home Town: Canton, Michigan, USA
Living In: Auburn Hills, Michigan, USA
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Nutritional Information
Cranberry Pumpkin Muffins

Servings Per Recipe: 12

Amount Per Serving

Calories: 228

  • Total Fat: 8.8g
  • Cholesterol: 56mg
  • Sodium: 354mg
  • Total Carbs: 33.7g
  •     Dietary Fiber: 1.4g
  • Protein: 3.7g

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