Cranberry Pumpkin Seed Muffins

Cranberry pumpkin seed muffins

The Spruce

  • Total: 37 mins
  • Prep: 15 mins
  • Cook: 22 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
307 Calories
12g Fat
44g Carbs
7g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 307
% Daily Value*
Total Fat 12g 16%
Saturated Fat 5g 26%
Cholesterol 91mg 30%
Sodium 449mg 20%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 10%
Protein 7g
Calcium 130mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

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

Steps to Make It

  1. Gather the ingredients and preheat the oven to 375 F.

    Ingredients for cranberry pumpkin seed muffins
    The Spruce
  2.  Line 12 muffin cups with paper liners.

    Line muffin tins
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  3. In a dry skillet over medium heat, toast the pumpkin seeds, constantly stirring, until lightly browned and aromatic. Set aside.

    Seeds in pan
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  4. In a large mixing bowl, beat the butter with the sugar until well blended.

    Beat butter
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  5. Beat in the eggs and vanilla.

    Beat in eggs and vanilla
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  6. In another bowl, combine the flour, baking powder, soda, and salt. Blend well.

    Combine flour, baking soda, and salt
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  7. Add the dry mixture to the first mixture, alternating with the milk. Stir to blend. 

    Add milk
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  8. Fold in the cranberries and 1/2 cup of the toasted pumpkin seeds.

    Fold in cranberries
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  9. Fill muffin cups about 3/4 full.

    Fill muffins
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  10. Sprinkle the muffins with the remaining toasted pumpkin seeds and cinnamon sugar, if desired.

    Sprinkle muffins
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  11. Bake the muffins for 20 to 25 minutes, until nicely browned. A toothpick inserted into the center of a muffin should come out clean.

    Bake the muffins
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  12. Serve and enjoy!

Variations

  • 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.