Pumpkin Cranberry Muffins Recipe

Name: Pumpkin Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1-3/4 cup Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1-1/2 Tablespoon Ground Cinnamon; 1/2 teaspoons Nutmeg; 1/4 teaspoons Allspice; 1-1/4 cup Rolled Oats; 1-1/4 cup Milk; 2 Eggs, Lightly Beaten; 2 sticks Unsalted Butter, melted; 1 cup Dried Cranberries; 1 cup Sugar; 3/4 cups Shelled Pumpkin Seeds, Divided

Servings: persons

1-3/4 cup Whole Wheat Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1-1/2 Tablespoon Ground Cinnamon
1/2 teaspoons Nutmeg
1/4 teaspoons Allspice
1-1/4 cup Rolled Oats
1-1/4 cup Milk
2 Eggs, Lightly Beaten
2 sticks Unsalted Butter, melted
1 cup Dried Cranberries
1 cup Sugar
3/4 cups Shelled Pumpkin Seeds, Divided

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1. Preheat oven to 375u00b0F.
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2. Place paper liners in a 12-count standard size muffin tin.
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3. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice together in a large bowl. Stir mixture thoroughly. Stir in oats.
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4. In another bowl, combine the milk, eggs, and melted butter.
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5. Make a well in the middle of the dry mixture and pour the wet mixture into the well. Stir until just combined. Be sure not to over-mix the batter; you want to have lumps in it.
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6. Add the cranberries, sugar, and 1/2 cup of pumpkin seeds, and stir gently to combine.
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8. Using an ice cream scoop, spoon the batter into the muffin tins to fill the liners.
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9. Sprinkle the remaining pumpkin seeds over the top of the muffins.
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10. Bake for 20 to 25 minutes, until tops are nicely browned.
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Recipe loosely based on Ina Garten's Tri-Berry Muffins from the Barefoot Contessa at Home cookbook.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1-3/4 cup Whole Wheat Flour, 1-1/2 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt, 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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