Pumpkin Cranberry Muffins Recipe

Name: Pumpkin Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pumpkin puree, canned or fresh (not pumpkin pie filling); 3 cups sugar; 1 cup buttermilk; 1 cup vegetable oil; 4 large eggs; 3 cups flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons cinnamon; 2 teaspoons ginger powder; 1/2 teaspoon nutmeg (freshly grated is best); 3/4 teaspoon clove; 1 teaspoon salt; 1 cup finely chopped pecans, toasted (optional); 1 cup dried cranberries (Craisins are good)

Servings: persons

2 cups pumpkin puree, canned or fresh (not pumpkin pie filling)
3 cups sugar
1 cup buttermilk
1 cup vegetable oil
4 large eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons ginger powder
1/2 teaspoon nutmeg (freshly grated is best)
3/4 teaspoon clove
1 teaspoon salt
1 cup finely chopped pecans, toasted (optional)
1 cup dried cranberries (Craisins are good)

1
Set oven to 350 degrees.
2
In a bowl, mix together the pumpkin puree and sugar.
3
Stir in oil and buttermilk.
4
Beat the eggs lightly; add to the mixture.
5
In another bowl, mix together flour, baking powder, baking soda, spices and salt Add to the pumpkin mixture; stir JUST until moistened (lumps in the batter is okay).
6
Stir in nuts (if using), and cranberries.
7
Scoop into regular size, or mini size muffin tins which have been sprayed with oil, or generously buttered, or lined with paper liners.
8
Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done.
9
Note: the cranberries can be replaced with mini chocolate chips if desired.

2186

kcal

Calories

137

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups pumpkin puree, canned or fresh (not pumpkin pie filling), 3 cups sugar, 1 cup buttermilk, 1 cup vegetable oil, and more.

Yes, Pumpkin Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cranberry Muffins

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