Pumpkin-Cranberry Muffins

Pumpkin-Cranberry Muffins

In the bowl of an electric stand mixer; mix the flour; sugar, cinnamon powder, and baking soda. Add the pumpkin, oil, eggs, and cranberries. Mix on medium speed for two minutes. Pour the batter into the prepared muffin tins or panettone cups. Each cup should be filled two-thirds of the way. Top each muffin with a few pumpkin seeds. Bake, uncovered, 40-45 minutes, or until a toothpick into the center of one of the muffins comes out dry. If you are using the parch me, which are higher, it will take a few more minutes; go by the toothpick Lest. Serve hot or at room temperature.

Preheat oven to 350. F Line 3 f 6-cup) muffin tins with paper muffin liner.


  • 3 cups bread flour or all-purpose flour
  • 3 cups sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 (15-ounce) can pumpkin (NOT pumpkin pie filling)
  • I cup canola oil
  • 3 large eggs
  • ½ cup sweetened dried cranbcrries, such as Craisins
  • Shelled pumpkin seeds

Status: Parve
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 16-18 servings

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Recipe by Susie Fishbein