Pumpkin-Cranberry Muffins

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Brighten breakfast—or mid-afternoon, for that matter—with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.

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( 56 Ratings)

56 Ratings

5 Stars 43%

4 Stars 38%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 22 )

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PREP TIME 15 Min
TOTAL TIME 40 Min
SERVINGS 12

Review & Comments

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1 - 3 of 22 Reviews View All

Posted 9/20/2012 11:08:08 AM REPORT ABUSE Grandmas2 said:

Rating:

This recipe seemed a little 'plain' to me, so I substituted: - Melted Butter for the oil (I'm a Paula Deen fan!) - Brown Sugar and white sugar - Extra Pumpkin - Extra Spices (Nutmag, Cinnamon, etc.) I also sprinkled extra Cranberries and Nuts on top. They were delicious.

This reply was: Helpful Inspiring

Posted 10/24/2011 5:00:42 PM REPORT ABUSE mandiluvcandy said:

Rating:

These were amazing!!! Brought them to the office & everyone wants the recipe! Will make year after year. My 5 yr old daughter loves them as a snack & my very picky husband loved them also. Only bad thing is they dried out pretty quickly. will use foil wrappers next time to preserve the pumpkin-y moisture :)

This reply was: Helpful Inspiring

Posted 9/24/2011 11:19:50 PM REPORT ABUSE ezbakersa said:

Rating:

these were ok. pumpkin flavor was overshadowed by the tart cranberries. i think they needed a little something to make them sweeter or less tart. maybe adding allspice as someone mentioned? i'm not experienced enough to know what to put in these muffins for more flavor...just know they were lacking. they were very moist and dense though - which is a good thing.

This reply was: Helpful Inspiring