Cranberry Pumpkin Seed Muffins

Cranberry Muffins With Pumpkin Seeds (Pepitas)
Diana Rattray
  • 37 mins
  • Prep: 15 mins,
  • Cook: 22 mins
  • Yield: 12 servings
Ratings (7)

These wonderful muffins are loaded with texture and flavor. The flavor of the fresh cranberries stands out, and pumpkin seeds are the perfect addition for the season. 

Check out the variations below the recipe for several different flavors and additions.

What You'll Need

  • 3/4 cup pumpkin seeds (shelled, raw or roasted, divided)
  • 5 tablespoons butter (softened)
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 cups all-purpose flour (9 ounces)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh (or frozen) cranberries (coarsely chopped)
  • Garnish: sprinkle cinnamon sugar

How to Make It

  1.  Line 12 muffin cups with paper liners. Heat the oven to 375° F.
  2. In a dry skillet over medium heat, toast the pumpkin seeds, constantly stirring, until lightly browned and aromatic. Set aside.
  3. In a large mixing bowl,, beat the butter with the sugar until well blended. Beat in the eggs and vanilla.
  4. In another bowl combine the flour, baking powder, soda, and salt. Blend well.
  5. Add the dry mixture to the first mixture, alternating with the milk. Stir to blend. 
  1. Fold in the cranberries and 1/2 cup of the toasted pumpkin seeds.
  2. Fill muffin cups about 3/4 full. Sprinkle the muffins with the remaining toasted pumpkin seeds.
  3. Sprinkle each muffin with cinnamon sugar, if desired.
  4. Bake the muffins for 20 to 25 minutes, until nicely browned. A toothpick inserted into the center of a muffin should come out clean.


  • Cranberry-Pecan Muffins: Use 3/4 cups of chopped, toasted pecans and omit the pumpkin seeds. Add 1/2 cup of the pecans to the batter and use the remaining 1/4 cup for topping. 
  • Cranberry-Walnut Muffins: Use 3/4 cups of chopped walnuts and omit the pumpkin seeds. Add 1/2 cup of the chopped walnuts to the batter and use the remaining 1/4 cup for topping. 

How to Store, Freeze, and Reheat Muffins

  • Store freshly baked and cooled muffins sealed in a zip-close bag or container for up to 3 days.
  • Freeze muffins on a baking sheet in a single layer and then put them in zip-close freezer bags (try to keep them in a single layer). Label them with the name and date, and freeze for to 3 months. Thaw the frozen muffins in the refrigerator or at room temperature for about 2 hours. 
  • To reheat frozen muffins, wrap in foil and put them in a preheated 350° F oven for about 15 minutes.Or wrap a muffin in paper towels and microwave briefly, about 20 seconds, or just until warm but not tough.

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Nutritional Guidelines (per serving)
Calories 307
Total Fat 12 g
Saturated Fat 5 g
Unsaturated Fat 5 g
Cholesterol 91 mg
Sodium 449 mg
Carbohydrates 44 g
Dietary Fiber 3 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)