Rating: 4.5 stars
127 Ratings
  • 5 star values: 80
  • 4 star values: 34
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 1

These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.

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  • Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.

  • Beat the canned pumpkin, 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 tins about 3/4 full.

  • Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.

Nutrition Facts

253 calories; protein 3.7g; carbohydrates 40.2g; fat 8.8g; cholesterol 51.5mg; sodium 329.5mg. Full Nutrition
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