Pumpkin Cranberry Muffins Recipe

Name: Pumpkin Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1 cup fresh cranberries; 1/2 cup walnuts; 1/4 cup packed brown sugar; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; Muffin batter; 1 cup cooked pumpkin puree; 2 eggs; 1/4 cup vegetable oil; 1/4 cup buttermilk; 1/4 cup unsulphured molasses; 2 teaspoons grated fresh ginger root; 1/4 teaspoon ground cinnamon; 1/4 cup packed brown sugar; 11/2 cups unbleached white flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Servings: persons

Topping
1 cup fresh cranberries
1/2 cup walnuts
1/4 cup packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Muffin batter
1 cup cooked pumpkin puree
2 eggs
1/4 cup vegetable oil
1/4 cup buttermilk
1/4 cup unsulphured molasses
2 teaspoons grated fresh ginger root
1/4 teaspoon ground cinnamon
1/4 cup packed brown sugar
11/2 cups unbleached white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1
Preheat the oven to 375 degrees.
2
Oil the muffin tin or line it with paper cups.
3
Rinse and sort the cranberries.
4
Coarsely chop the cranberries and walnuts by hand or in a food processor.
5
Add the brown sugar, ginger, and cinnamon; mix well and set aside.
6
Whisk together the pumpkin, eggs, oil, buttermilk, molasses, grated ginger root, cinnamon, and brown sugar in a mixing bowl.
7
Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
8
Combine the wet and dry mixtures, stirring until just blended; the batter will not be completely smooth.
9
Fill the prepared muffin cups about 3/4 full and top each muffin with about 1 tablespoon of the cranberrynut mixture.
10
Bake for about 30 minutes, until a knife inserted in the center of a muffin comes out clean.

1112

kcal

Calories

Fat

157

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 19 ingredients. The key ingredients include: Topping, 1 cup fresh cranberries, 1/2 cup walnuts, 1/4 cup packed brown sugar, 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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