Moist and bursting with warm spices, these pumpkin muffins are studded with dried cranberries — perfectly seasoned for a festive fall brunch.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
253 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2
Mix flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg together in a mixing bowl.
Step 3
Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and let rest for a few minutes before turning muffins out onto a wire rack. Serve warm or at room temperature.
Step 4
Beat pumpkin puree, melted butter, buttermilk, eggs, and vanilla in another large mixing bowl until well combined. Gradually beat in flour mixture, then stir in dried cranberries until incorporated. Fill the prepared muffin cups about 3/4 full with batter.
Ingredients
2 cups all-purpose flour
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 teaspoons baking powder
2 eggs, lightly beaten
1 cup canned unsweetened pumpkin puree
1 cup dried, sweetened cranberries
0.5 teaspoon salt
0.25 teaspoon baking soda
0.25 cup buttermilk
0.125 teaspoon ground nutmeg
0.25 teaspoon ground ginger
0.5 cup unsalted butter, melted and cooled slightly
