Cranberry Pumpkin Seed Muffins

Cranberry Muffins With Pumpkin Seeds (Pepitas)
Diana Rattray
  • Total: 37 mins
  • Prep: 15 mins
  • Cook: 22 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
307 Calories
12g Fat
44g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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. 


  • 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.

  2.  Line 12 muffin cups with paper liners.

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

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

  5. Beat in the eggs and vanilla.

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

  7. Add the dry mixture to the first mixture, alternating with the milk. Stir to blend. 

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

  9. Fill muffin cups about 3/4 full.

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

  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.

  12. Serve and enjoy!


  • 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.