Super Moist Pumpkin Muffins With Dried Cranberries

These pumpkin muffins are super soft, moist and loaded with dried cranberries! A combination of homemade roasted pumpkin puree, cinnamon powder, and dried cranberries makes them extra special. You'll absolutely love these muffins for fall!

30 Minutes
1 hour 25 minutes
1 hour 55 minutes


For Pumpkin Puree
  • A 1300gm cooking pumpkin (or pie pumpkin)
For Muffins
  • 1 1/2 cup (195 gm) All purpose flour
  • 1 tsp (4 g) baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 2 eggs medium (weight without shell = 90g)  At room temperature
  • 1/4 cup (60 ml) buttermilk
  • 1/2 tsp vanilla extract
  • 1/2 cup (100g) vegetable oil
  • 1 cup (220 g) pumpkin puree
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (60 g) dried cranberries (Divided)


  1. Wash the skin of the pumpkin thoroughly.
  2. Using a sharp knife, carefully remove the top around the stem and cut the pumpkin into large wedges.
  3. By using a spoon, scrape out all of the seeds and strings.
  4. Place them flesh side down onto a baking tray lined with non-stick baking sheet for easy clean up.
  5. Roast them into a preheated fan oven at 160°C/320°F for 50-60 minutes depending on the size of the wedges and the pumpkin type or until it is fork tender.
  6. Remove it from the oven and allow It to cool until you can handle it.
  7. Scoop the flesh from the pumpkin wedges and discard the skin.
  8. Place the pumpkin flesh in a food processor, whiz until it is creamy and smooth. Set aside.
  1. Preheat oven (fan) to 175°C/347°F and add paper liner to a muffin tin.
  2. Sift all purpose flour, baking powder, baking soda, salt and ground cinnamon in a large bowl, whisk together and set aside.
  3. In a bowl add eggs and whisk them for one minute, then add granulated sugar and whisk to combine. Add vanilla extract and butter milk, again whisk to combine. Add the pumpkin puree and whisk once again until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over mix the batter if you want the light and airy crumbs.
  5. Add half of the dried cranberries into the batter and gently fold in the batter.
  6. Fill the muffin papers 3/4 of the way full by using large ice-cream scoop.
  7. Place few dried cranberries on the top of each muffin (it is totally optional) but I like the fancy look of these muffins.
  8. Bake at 175°C/347°F in fan oven for 5-6 minutes then reduce the oven temperature to 160°C/320°F and bake for additional 15-20 minutes or until a toothpick inserted into the centre comes out clean.
  9. Leave them to cool for 5 minutes in muffin tin then transfer the muffins on a wire rack.