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    You are in: Home / Recipes / Pumpkin Cranberry Muffins Recipe
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    Pumpkin Cranberry Muffins

    Pumpkin Cranberry Muffins. Photo by FrenchBunny

    1/3 Photos of Pumpkin Cranberry Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Kittencalskitchen's Note:

    These really rise nice and high, and are very moist muffins, with a fantastic pumpkin flavor.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Set oven to 350 degrees.
    2. 2
      In a bowl, mix together the pumpkin puree and sugar.
    3. 3
      Stir in oil and buttermilk.
    4. 4
      Beat the eggs lightly; add to the mixture.
    5. 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. 6
      Stir in nuts (if using), and cranberries.
    7. 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. 8
      Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done.
    9. 9
      Note: the cranberries can be replaced with mini chocolate chips if desired.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on November 19, 2012

      55

      This worked well even at 7200 feet and with regular milk. I love the spices in it! Oh, and I didn't use nuts.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2010

      55

      This is very moist and good - I substituted sour milk for buttermilk, Walnuts for pecans and as I was out of cranberries as I often just eat cranberries - love them So I used golden raisins for cranberries. I use walnuts as they are abundant in the Northwest I like them in so many things.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2010

      55

      Oh Kitten !!!! I did not change a thing for this recipe except I didn't use any nuts and I used Craisins. Also the tin of pumpkin was 15 oz not 16 but it didn't make a difference for just 1 oz. When I was making these I thought wow all that sugar and that much oil?? I was praying it wasn't a goof up from the changeover...But OH MY when I tasted them they were out of this world. I had to force myself to not eat more than 2....And I can tell you my Daughter is not getting all of them in her goodie bag this weekend. I had filled up 24 regular muffins and I also did 12 mini muffins. The regular muffins took 22 minutes in the oven and my mini ones took 15 minutes. They are just so moist and delicious. Didn't find them too sweet at all and just the perfect amount of spices. I did use freshly grated nutmeg too. Thanks for sharing this wonderful recipe Kitten....

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Pumpkin Cranberry Muffins

    Serving Size: 1 (2111 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 255.9
     
    Calories from Fat 91
    35%
    Total Fat 10.1 g
    15%
    Saturated Fat 1.5 g
    7%
    Cholesterol 31.4 mg
    10%
    Sodium 240.4 mg
    10%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 0.8 g
    3%
    Sugars 25.8 g
    103%
    Protein 3.1 g
    6%

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