"These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish." — Robin L.
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brown sugar, packed
canned unsweetened pumpkin puree
eggs, lightly beaten
dried, sweetened cranberries
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!
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.
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.
Awesome! I used mini-loaf pans for holiday gift giving. Everyone raved about how good they were! Will definitely use this recipe again!
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.
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!
Very bland. Maybe canned milk and more spices would help.
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.!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Pumpkin Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 79
These moist muffins are bursting with spice and pumpkin flavor.
These muffins are moist and tasty, and freeze well.
These delicious muffins are a low-fat version of a pumpkin bread recipe.