Cranberry-Pumpkin Muffins

They're moist, tender, and packed with fall flavors.

Pumpkin Cranberry Muffins — Credit:
David Malosh

Prep Time:

20 mins

Total Time:

55 mins

Servings:

12

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.

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.