Pumpkin cranberry muffins

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2026-08-04
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Pumpkin cranberry muffins

These pumpkin cranberry muffins are wonderfully soft, moist and filled with the cosy flavours of autumn. Fragrant with warming spices and studded with dried cranberries, they’re simply delicious! They couldn’t be easier to make – if you already have pumpkin purée prepared, all you need to do is mix the wet ingredients with the dry ones. You can also add chopped walnuts instead of (or alongside) the dried cranberries or raisins if you like.

Which pumpkin is best for baking? In Poland, Hokkaido pumpkin is a popular choice for baking. In the UK, you’ll find the same variety sold as Red Kuri squash. It has a naturally sweet, slightly nutty flavour, dry flesh and a vibrant orange colour, making it perfect for cakes, muffins and other baked treats.

Makes 12 muffins.

Ingredients for the pumpkin cranberry muffins:

  • 115 g butter, melted
  • 180 ml (¾ cup) pumpkin purée
  • 60 ml (¼ cup) buttermilk
  • 2 large eggs
  • 3 tablespoons runny honey or molasses
  • 1 teaspoon vanilla extract
  • 165 g (¾ cup) light soft brown sugar
  • 260 g plain flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon bicarbonate of soda
  • a pinch of salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • a pinch of ground nutmeg
  • 90 g (¾ cup) dried cranberries or raisins

All the ingredients should be at room temperature.

In a large bowl, whisk together the melted butter, pumpkin purée, buttermilk, eggs, honey and vanilla until well combined. Add the brown sugar and whisk until incorporated. Sift the flour, baking powder and bicarbonate of soda directly into the bowl, then add the salt and spices. Mix briefly with a whisk until just combined. Do not overmix. Finally, fold in the dried cranberries or raisins.

Line a standard 12-hole muffin tin with paper cases. Divide the batter evenly between the cases. If you like, sprinkle the tops with a little demerara sugar for a crunchy finish (optional).

Bake at 180°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool slightly, or serve while still warm.

Enjoy!

Pumpkin cranberry muffins

Source: MniamMniam.com. 

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