Cranberry Pumpkin Seed Muffins

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/6/21
Cranberry pumpkin seed muffins

The Spruce

Prep: 15 mins
Cook: 22 mins
Total: 37 mins
Servings: 12 servings
Nutrition Facts (per serving)
258 Calories
6g Fat
47g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 258
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 29mg 10%
Sodium 202mg 9%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 7%
Total Sugars 27g
Protein 4g
Vitamin C 2mg 12%
Calcium 70mg 5%
Iron 1mg 7%
Potassium 97mg 2%
*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

  • 1 teaspoon vanilla extract

  • 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

  • Cinnamon sugar, for garnish

Steps to Make It

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

    Ingredients for cranberry pumpkin seed muffins
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  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.