Food & Cooking Recipes Breakfast & Brunch Recipes Muffin Recipes Cranberry-Pumpkin Muffins Be the first to rate & review! They're moist, tender, and packed with fall flavors. By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Published on October 28, 2024 Rate PRINT Share Close Photo: David Malosh Prep Time: 20 mins Total Time: 55 mins Servings: 12 Jump to recipe Moist and full of fall flavor, these pumpkin muffins are an irresistible, easy bake—all you need is one bowl for mixing. Measure out the ingredients the night before and you’ll have them in the oven in 20 minutes—or bake them the night before you want to eat them. A touch of pumpkin pie spice amps up the pumpkin flavor while buttermilk ensures a tender crumb. The cranberries are bright, juicy bites throughout each muffin while pepitas on top bring crunchy contrast. You’ll love them so much you’ll want to stash a few bags of cranberries in your freezer and a couple of cans of pumpkin puree in your pantry so you’ll have the makings of these muffins all winter long. 29 Muffin Recipes You'll Be Baking All the Time, From Classic to Creative Cook Mode (Keep screen awake) Ingredients 2 1/4 cups unbleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 1/4 teaspoons kosher salt (we use Diamond Crystal) 10 tablespoons unsalted butter, melted and cooled 3/4 cup packed light brown sugar 1/3 cup buttermilk 1 cup pure pumpkin purée (from a 15-ounce can) 2 large eggs 1 teaspoon pure vanilla paste or extract 6 ounces fresh cranberries (1 1/2 cups) 1/4 cup raw pepitas Directions Preheat oven and prep muffin tin; whisk dry ingredients: Preheat oven to 350˚F. Line a standard 12 cup muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt to thoroughly combine. Combine butter and sugar; whisk in buttermilk, puree, and eggs: In another bowl, whisk together butter and sugar until smooth, then whisk in buttermilk, pumpkin purée, eggs, and vanilla to thoroughly combine. Mix wet mixture into dry; add cranberries: Stir wet mixture into dry mixture just until no dry flour remains. Fold in cranberries. Divide batter between muffin cups; top with pepitas: Spoon batter into muffin cups (about 1/2 cup each) and sprinkle pepitas over the top of each. Bake: Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes. Let cool in tin on a wire rack 10 minutes, then turn out muffins onto rack. Serve warm. Storing Pumpkin Muffins If you want to make these cranberry-pumpkin muffins ahead or you have some leftovers, make sure they have cooled completely. Then, store the muffins in an airtight container at room temperature for up to 1 day. 5 More Pumpkin Baked Goods to Try Pumpkin Scones Pumpkin Seed Muffins Pumpkin Donut Muffins Pumpkin Pancakes Pumpkin-Orange Bread Rate It PRINT