Cranberry Pumpkin Muffins Recipe

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Most Helpful Positive Review

Nov 17, 2010

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!

—Linda of Mesa AZ

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Most Helpful Critical Review

Sep 20, 2008

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.

—Cookingbeauty

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34 Ratings

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Oct 23, 2009

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.

—jodyajohnson

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Dec 09, 2008

Awesome! I used mini-loaf pans for holiday gift giving. Everyone raved about how good they were! Will definitely use this recipe again!

—WatsonGrl

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Aug 24, 2008

Tasted great! I used a mini muffin tin instead of the standard sized one, and got 36 muffins out of the recipe. Baking time was 15 minutes.

—Kojiless

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Jun 02, 2009

Fantastic flavor and oh so moist! The only reason I'm not giving it 5 stars is I changed the spice ratio and added more fruit than called for. I also made it slightly healthier by substituting whole wheat flour for white. I made these for an early morning meeting and everyone raved! Just the right combination of spice and sweet. Perfect as an early morning muffin or as a light cake!

—shellymayo

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Nov 16, 2010

Very bland. Maybe canned milk and more spices would help.

—Indigosecho

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Nov 16, 2010

This recipe yielded muffins that were absolutely DEE-LISH! They were so good (compared to another recipe that I tried from this site) that I had to write a negative review about the other. Only changes I made were substituting one cup of whole wheat Pastry flour to mix with one cup of the all-purpose flour, adding a bit more of the cranberries, decreasing the ginger (b/c I'm not a fan of ginger), increasing the nutmeg (b/c I like nutmeg more than ginger), made my own puree, and instead of buttermilk I added 1/4 whole milk and 1/4 half & half (b/c I had it). These will be a regular fall/winter treat in our household!!!! Kudos Robin L.!!

—knoxmom09

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Nutrition

Calories
253 kcal
13%

Carbohydrates
40.2 g
13%

Cholesterol
56 mg
19%

Fat
8.8 g
14%

Fiber
1.8 g
7%

Protein
3.7 g
7%

Sodium
330 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Pumpkin Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 253
Calories from Fat: 79

% Daily Value *
Total Fat 8.8g 14 %
Saturated Fat 5.2g 26 %
Cholesterol 56mg 19 %
Sodium 330mg 13 %
Potassium 111mg 3 %
Total Carbohydrates 40.2g 13 %
Dietary Fiber 1.8g 7 %
Protein 3.7g 7 %
Sugars 22.3g
Vitamin A 69 %
Vitamin C 2 %
Calcium 10 %
Iron 17 %
** Thiamin 18 %
Niacin 16 %
** Vitamin B6 3 %
Magnesium 5 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.