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spiced pumpkin muffins

Spiced Pumpkin Cranberry Muffins

  • Author: Joan Feldman


Tender pumpkin muffins studded with fresh cranberries, golden raisins, walnuts and plenty of spice.



1/2 c. Butter, unsalted (1 stick or 8 T.)

1/2 c. Sugar

1/2 c. Dark brown sugar

1 c. Pumpkin puree (canned), preferably organic

1 t. Vanilla

2 eggs

1 c. Whole Wheat Flour * Substitute your favorite 1 for 1 gluten-free flour blend

1 c. All Purpose Flour * Substitute your favorite 1 for 1 gluten-free flour blend

1 1/2 t. Cinnamon

1 t. Ground Ginger

1/2 t. Nutmeg

1/4 t. Ground cloves

1/2 t. Baking Soda

1/2 t. Kosher Salt

1/3 c. Golden Raisins

1/2 c. Chopped fresh cranberries (thawed and patted dry if frozen)

1/2 c. Walnuts, coarsely chopped

Sparkling sugar or turbinado sugar for topping, optional


Preheat the oven to 350 degrees. 

Line a 12-cup muffin pan with cupcake liners (or grease with butter or PAM spray)

  1. In a medium bowl, whisk together the flour, whole wheat flour, spices and salt. Set aside.
  2. In a 2-qt. saucepan, melt the butter on low. Turn off the heat and add the sugar and brown sugar. Stir thoroughly with a wooden spoon. Cool slightly so the eggs don’t curdle when you add them to hot sugar.
  3. Add the two eggs and vanilla. Stir to incorporate.
  4. Add pumpkin puree and raisins, stir until pumpkin is completely mixed in.
  5.  Add the flour mixture. Stir only until traces of flour disappear. 
  6. Stir in the chopped walnuts and cranberries.
  7. Scoop the batter into the prepared muffin tin; batter will reach the tops of each cup.
  8. Top each muffin with ½ t. of sparkling sugar or turbinado sugar, if desired.
  9. Bake for 20-25 minutes until a toothpick comes out clean. 
  10. Cool and enjoy!