Pumpkin Cranberry Muffins

Fragrantly spiced with cinnamon, nutmeg, ginger and ground cloves, and kept moist by a full cup of pumpkin puree, these Pumpkin Cranberry Muffins are a celebration of October.

Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Author breakfast for dinner


  • 1/2 cup butter, melted
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup dark brown sugar
  • 1 1/4 flour
  • 3/4 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup dried cranberries
  • 1/2 cup pepitas / pumpkin seeds, for garnish (optional)


  1. Preheat oven to 350 F.
  2. In a large bowl, whisk together the melted butter, pumpkin, eggs, and brown sugar until well combined.
  3. In a small bowl measure out the flour, baking soda, cinnamon, ginger, nutmeg, and cloves. Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the cranberries.
  4. Line a muffin tray with paper liners and spoon in the batter to fill the cups 3/4 full. Sprinkle with pepitas, if desired.
  5. Bake for 17-20 minutes until the tops are springy to the touch.