Cranberry Pumpkin Seed Muffins

Cranberry Pumpkin Seed Muffins

These cranberry pumpkin seed muffins are perfect for fall, especially around the holidays. Hulled pumpkin seeds (pepitas) give them crunch.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Gather the ingredients and preheat the oven to 375 F.
  2. Step 2

     Line 12 muffin cups with paper liners.
  3. Step 3

    In a dry skillet over medium heat, toast the pumpkin seeds, constantly stirring, until lightly browned and aromatic. Set aside.
  4. Step 4

    In a large mixing bowl, beat the butter with the sugar until well blended.
  5. Step 5

    Beat in the eggs and vanilla.
  6. Step 6

    In another bowl, combine the flour, baking powder, soda, and salt. Blend well.
  7. Step 7

    Add the dry mixture to the first mixture, alternating with the milk. Stir to blend. 
  8. Step 8

    Fold in the cranberries and 1/2 cup of the toasted pumpkin seeds.
  9. Step 9

    Fill muffin cups about 3/4 full.
  10. Step 10

    Sprinkle the muffins with the remaining toasted pumpkin seeds and cinnamon sugar, if desired.
  11. Step 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. Step 12

    Serve and enjoy!