Pumpkin and cranberry muffins

    40 min

    These are the perfect muffins to serve around Christmas. They are moist, tender, lightly spiced and packed full of cranberries. Feel free to add in toasted pumpkin seeds or dried cherries, if you prefer.

    55 people made this

    Makes: 12 muffins

    • 250g plain flour
    • 165g dark brown soft sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground nutmeg
    • 250g pumpkin puree
    • 2 eggs, lightly beaten
    • 110g unsalted butter, melted
    • 4 tablespoons buttermilk
    • 2 teaspoons vanilla extract
    • 225g sweetened dried cranberries

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Grease or line with cases a 12-hole muffin tin.
    2. Mix the flour, dark brown soft sugar, baking powder, bicarbonate of soda, salt, cinnamon, ginger, cloves and nutmeg together in a mixing bowl.
    3. Beat the pumpkin puree, eggs, butter, buttermilk and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tin, filling about 3/4 full.
    4. Bake in preheated oven until a skewer inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from tin. Serve warm or at room temperature.


    Pumpkin puree can be purchased online, or you can make your own with this recipe.

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    Reviews in English (87)


    I'm not a savoury fan so I didn't use pumpkin, ginger or cloves but this makes a great muffin. Easy for noobs to baking like me!  -  08 Aug 2012


    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!  -  12 Nov 2010  (Review from Allrecipes US | Canada)


    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.  -  23 Oct 2009  (Review from Allrecipes US | Canada)