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Recipe Details


Cranberry-Pumpkin Muffins

Submitted by Clearbrook Farms
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 egg, beaten
  • ¾ cup buttermilk
  • 1 jar Clearbrook Farms Pumpkin Butter
  • ⅓ cup packed brown sugar
  • ⅓ cup butter, melted
  • ½ cup dried Cranberries


  • 3 tbsp brown sugar
  • 1 tbsp sour cream
  • ⅓ cup pecan pieces


  1. Topping: In a small bowl, stir together brown sugar, sour cream and pecan pieces.
  2. Preheat over to 400° F. Grease twelve (2 ½”) muffin cups or line with paper liners.
  3. In a medium bowl, stir together flour, baking powder and baking soda. Make a well in the center of the dry mixture.
  4. In another medium bowl, stir together egg, buttermilk, Pumpkin Butter, brown sugar and melted butter.
  5. Add the pumpkin mixture and dried cranberries to the flour mixture all at once. Stir until just moistened (batter will be lumpy).
  6. Spoon batter into the prepared muffin cups, filling each ¾ full.
  7. Drop about 1 tsp of topping mixture on top of each muffin.
  8. Bake about 20 minutes or until done. Remove from cups and cool slightly on wire rack. Serve warm.
  9. Yields 12 muffins.

*You can substitute Clearbrook Farms Apple, Peach or Pear Butters for the Pumpkin Butter.