Best Pumpkin Cranberry Muffins
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Bake up a batch of these moist and easy-to-make fluffy Pumpkin Cranberry Muffins with just a few simple ingredients. Perfect for breakfast, an afternoon snack or a sweet treat with a cup of coffee, this pumpkin cranberry muffin recipe is sure to hit the spot!
More Fall Baking recipes? Check out these Pumpkin Cranberry Chocolate Chip Oatmeal Bars, these Starbucks Cranberry Bliss Bars, these Cranberry Orange Quick Bread and these Holiday Cranberry White Chocolate Blondies for starters!
Why We Love These Pumpkin Cranberry Muffins
- With the fall season in full swing, what’s better than a freshly-baked batch of delicious pumpkin cranberry muffins!
- These homemade muffins are easy to make with easy-to-follow steps!
- Choose between tangy fresh, frozen or dried cranberries to add to your muffins! All variations taste amazing in these muffins!
- The perfect fall combination of tart cranberries and sweet pumpkin puree together is a delicious way to bring some excitement and flavor to your autumn kitchen.
- Packed with essential and healthy nutrients like fiber, vitamin E, and minerals like iron and potassium.
- Family and friends will definitely be asking for seconds! Better make a double batch of this best pumpkin cranberry muffin recipe, right? 🙂 My kind of muffin recipe for fall!
Yahoo! Fall is here and fall baking is here! Bake up this delicious pumpkin cranberry muffins recipe and indulge in the sweet and spicy aroma that fills the kitchen.
With just a few simple ingredients and 15 minutes of prep time, you’ll be able to enjoy the aroma of these homemade goodies baking in the oven.
The best part is that with a delicious combination of pumpkin, cranberry, and spices, you get a sweet and tart flavor that is satisfying and unforgettable.
Baking with cranberries is one of the greatest joys of the season! With their super tart flavor and bright ruby hue, cranberries can add a zesty zing to any dessert.
You’ll see how to bake up the best, perfect pumpkin cranberry muffins, as well as tips on how to customize them to your own tastes. These pumpkin cranberry muffins are definitely a way to find some extra happiness in the seasonal change.
If you’re looking for a delicious fall muffin recipe, these muffins will make you super happy! So easy to whip up, let’s bake some delish pumpkin cranberry muffins today!
Gather Your Ingredients
- all purpose flour
- granulated sugar
- brown sugar
- baking soda
- baking powder
- salt
- ground cinnamon
- ground nutmeg
- eggs
- pumpkin puree
- oil of choice, I used canola oil
- vanilla extract
- milk of choice
- cranberries – use dried, fresh or frozen cranberries
- Optional: nuts, seeds, chocolate chips
How to Make the Pumpkin Cranberry Muffins
- Preheat oven to 375° F. Line a muffin pan with cupcake paper liners or grease with nonstick spray. Set aside.
- In a large bowl, whisk together the dry ingredients of flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a separate bowl, whisk together the eggs, pumpkin puree, oil, vanilla extract and milk to combine. Pour the wet mixture into the dry ingredients and fold the ingredients to combine together.
Add Your Cranberries & Bake
- Add dried, fresh or frozen cranberries and any other mix-ins you want at this time. The muffin batter will be thick.
- Using a large ice cream or cookie scoop (¼ cup) scoop the muffin batter into the prepared muffin tins.
- Bake the muffins for about 22-24 minutes. To check if your muffins are done, insert a toothpick into the center of one. If it comes out clean, the muffins are ready. You can also lightly tap the top of one of the muffins. If it springs back, the muffins are cooked and ready to eat.
- Let muffins cool for 5 minutes before taking them out of the muffin pan.
Storing & Freezing Pumpkin Cranberry Muffins
- Store muffins in a cool room temperature or refrigerator in a sealed container for up to 3 days.
- Freeze muffins wrapped tightly in plastic wrap for up to 3 months.
Optional Add-Ins
Chocolate chips, nuts, seeds, and dried fruits – these are just some of the delightful add-ins you can use to make your muffins even more scrumptious!
- For the chocolate lovers, try adding some chocolate chips – because when it comes to chocolate, more is always better!
- To add some crunch, sprinkle a handful of nuts or seeds – such as pepitas, pecans, sunflower seeds, or walnuts – on top or incorporate into the batter.
- For a hint of sweetness, add some dried fruit like raisins or apricots.
- If you’re feeling extra decadent, top off your muffins with a luscious vanilla glaze created by whisking together powdered sugar and milk until it reaches a glaze-like consistency. Whatever add-ins you choose, your muffins will be nothing short of delicious with the best pumpkin cranberry muffin recipe right here!
These best pumpkin cranberry muffins are the perfect treat for any season. Combining the sweetness and tartness of cranberry with the subtle spice of pumpkin, these muffins bring together the perfect balance of flavors every bite.
Not only do pumpkin cranberry muffins offer a delicious treat but they also provide a nutritious and energy-packed snack the whole family will love! Warm them up in the microwave and slather them with some butter or eat them as they are! Either way, deliciously yummy fall muffin recipe you will want to hold on to!
So let’s raise our muffin tins to pumpkin and cranberry deliciousness and get to baking! Share on Pinterest, Instagram and Facebook!
More Fall Baking Recipes!
- Cranberry Orange Shortbread Cookies
- Pumpkin Greek Yogurt Bread
- Pumpkin Streusel Muffins
- Christmas Eggnog Cranberry Bread Pudding with Vanilla Rum Sauce
- Caramel Apple Bundt Cake
- 3 Yummy Pumpkin Muffins – One Batch
Best Pumpkin Cranberry Muffins
Ingredients
- 1 ¾ cups all purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 15 oz can pumpkin puree
- ½ cup oil of choice I used canola oil
- 1 teaspoon vanilla extract
- 1 tablespoon milk of choice I used almond milk
- 2 cups cranberries dried, fresh or frozen
Instructions
How to Make the Pumpkin Cranberry Muffins
- Preheat oven to 375° F. Line a muffin pan with cupcake paper liners or grease with nonstick spray. Set aside.
- In a large bowl, whisk together the dry ingredients of flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a separate bowl, whisk together the eggs, pumpkin puree, oil, vanilla extract and milk to combine. Pour the wet mixture into the dry ingredients and fold the ingredients to combine together.
- Add dried, fresh or frozen cranberries and any other mix-ins you want at this time. The muffin batter will be thick.
- Using a large ice cream or cookie scoop (¼ cup) scoop the muffin batter into the prepared muffin tins.
- Bake the muffins for about 22-24 minutes. To check if your muffins are done, insert a toothpick into the center of one. If it comes out clean, the muffins are ready. You can also lightly tap the top of one of the muffins. If it springs back, the muffins are cooked and ready to eat. Let them cool for 5 minutes before taking them out of the muffin pan.
- Feel free to store them in a sealed container for up to 3 days, or freeze wrapped tightly in plastic wrap for up to 3 months.
Nutrition
Recipe slightly adapted from This Grandma Is Fun
