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