Pumpkin and cranberry muffins

Cranberry muffins are pretty as a picture and tasty to boot, these moreish muffins from Janet Brinkworth make great eating any time of day
By Janet Brinkworth
Pumpkin and cranberry muffins
  • Rating:
  • Serves: makes 24
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 225 g plain flour
  • 100 g wholemeal flour
  • 125 g caster sugar
  • 1½ tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¾ tsp mixed spice
  • ½ tsp salt
  • 125 g butter, melted, plus extra for greasing
  • 700 g cooked pumpkin, puréed
  • 2 eggs
  • 300 g cranberries, halved


1. Preheat the oven to 180C/gas 4 and lightly butter two 12-hole muffin trays, or line them them with paper cups.

2. In a large bowl, combine the flours, sugar, cinnamon, baking powder, bicarbonate of soda, mixed spice and salt. Stir to combine.

3. Add the melted butter, pumpkin purée and eggs, stirring well. Fold in the cranberries. Spoon the batter into the prepared muffin trays.

4. Bake for 20 minutes, or until the muffins are risen and golden and a skewer inserted in the centre comes out clean.

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