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

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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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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Reviews (110)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2010
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! Read More
(58)

Most helpful critical review

Rating: 2 stars
09/21/2008
I made these and they turned out horrible. It was like rubber. It would've been helpful you had given the exact ounces of pumpkin puree I needed instead of just "1 can." Can sizes vary. Read More
(29)
133 Ratings
  • 5 star values: 83
  • 4 star values: 36
  • 3 star values: 5
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
11/17/2010
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! Read More
(58)
Rating: 5 stars
10/23/2009
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. Read More
(51)
Rating: 2 stars
09/20/2008
I made these and they turned out horrible. It was like rubber. It would've been helpful you had given the exact ounces of pumpkin puree I needed instead of just "1 can." Can sizes vary. Read More
(29)
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Rating: 4 stars
11/16/2010
This recipe yielded muffins that were absolutely DEE-LISH! They were so good (compared to another recipe that I tried from this site) that I had to write a negative review about the other. Only changes I made were substituting one cup of whole wheat Pastry flour to mix with one cup of the all-purpose flour adding a bit more of the cranberries decreasing the ginger (b/c I'm not a fan of ginger) increasing the nutmeg (b/c I like nutmeg more than ginger) made my own puree and instead of buttermilk I added 1/4 whole milk and 1/4 half & half (b/c I had it). These will be a regular fall/winter treat in our household!!!! Kudos Robin L.!! Read More
(21)
Rating: 5 stars
08/24/2008
Tasted great! I used a mini muffin tin instead of the standard sized one and got 36 muffins out of the recipe. Baking time was 15 minutes. Read More
(20)
Rating: 5 stars
12/09/2008
Awesome! I used mini-loaf pans for holiday gift giving. Everyone raved about how good they were! Will definitely use this recipe again! Read More
(19)
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Rating: 4 stars
06/02/2009
Fantastic flavor and oh so moist! The only reason I'm not giving it 5 stars is I changed the spice ratio and added more fruit than called for. I also made it slightly healthier by substituting whole wheat flour for white. I made these for an early morning meeting and everyone raved! Just the right combination of spice and sweet. Perfect as an early morning muffin or as a light cake! Read More
(18)
Rating: 5 stars
06/29/2008
These are great muffins. They have a good texture and are not too sweet. Some of the muffins I have made from this site are more like cake; light texture and very sweet. I followed the recipe exactly and they were delicious but next time I'll add nuts to take them to perfection. Read More
(14)
Rating: 2 stars
11/16/2010
Very bland. Maybe canned milk and more spices would help. Read More
(13)
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