Pumpkin Cranberry Muffins – Soft and Spiced Fall Treat

Bring the cozy flavors of autumn to your kitchen with these Pumpkin Cranberry Muffins — a tender, spiced treat bursting with tart cranberries and a hint of cinnamon. They’re the perfect balance of sweetness and warmth, making them ideal for breakfast, snacks, or holiday gatherings. Whether you bake them for Thanksgiving morning or a cozy fall brunch, these muffins are guaranteed to fill your home with that comforting pumpkin spice aroma everyone loves.

Why You’ll Love This Recipe

• Perfectly moist, thanks to real pumpkin puree.
• Tart cranberries balance the sweetness beautifully.
• Ideal for holiday mornings, lunchboxes, or bake sales.
• Freezes and reheats well — bake ahead and enjoy anytime.
• Made in one bowl — minimal cleanup, maximum flavor.

Ingredients

Dry Ingredients:

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Wet Ingredients:

• 1 cup pumpkin puree (not pie filling)
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ⅓ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Add-ins:

• ¾ cup fresh or dried cranberries
• Optional: ¼ cup chopped pecans or walnuts

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
3. Combine wet ingredients: In another bowl, whisk pumpkin puree, both sugars, oil, eggs, and vanilla until smooth and well blended.
4. Combine the mixtures: Add the dry ingredients to the wet ingredients, stirring gently until just combined — do not overmix.
5. Add cranberries: Gently fold in the cranberries (and nuts if using) until evenly distributed.
6. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake: Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Tips & Variations

• Use fresh cranberries for a tangier bite, or dried cranberries for a slightly sweeter flavor.
• Add a streusel topping made with butter, flour, and brown sugar for bakery-style texture.
• For extra flavor, stir in a few white chocolate chips or drizzle the muffins with a light glaze once cooled.
• Replace half the flour with whole wheat flour for a wholesome, nutty taste.
• Store-bought pumpkin pie spice can replace the individual spices for a quick alternative.

Storage & Freezer Instructions

• Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
• Refrigerator: Keep up to 5 days for extended freshness.
• Freezer: Wrap muffins individually in plastic wrap and freeze for up to 2 months. Thaw overnight or warm in the microwave for 20 seconds before serving.

Serving & Pairing Ideas

• Serve these muffins warm with a pat of butter or cream cheese.
• Pair with a cup of spiced chai, hot apple cider, or your morning coffee.
• Add them to a holiday breakfast platter alongside fruit and yogurt for a cozy fall brunch.
• Drizzle with maple syrup for an indulgent touch.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices. Pure pumpkin puree gives you full control of flavor and sweetness.

Can I make these muffins gluten-free?

Yes, replace the all-purpose flour with a 1:1 gluten-free baking mix. The texture remains moist and tender.

Can I use frozen cranberries?

Yes, no need to thaw them. Add directly to the batter and bake as directed — the cold berries may add 1–2 minutes to bake time.

Can I turn this recipe into a loaf instead of muffins?

Absolutely. Pour the batter into a greased 9×5-inch loaf pan and bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.

Ready to Make It?

These Pumpkin Cranberry Muffins are the essence of cozy fall baking, soft, spiced, and bursting with flavor. Grab your mixing bowl and bake a batch to enjoy the warmth of the season in every bite. Don’t forget to save or share this recipe so you can make it again and again.

You Might Also Like

• Sweet Potato Pie – Smooth, creamy, and spiced just right for fall gatherings.
• Hot Apple Cider with Cinnamon – A warm, comforting drink to pair with your favorite baked goods.
• Pumpkin Spice Cookies – Chewy, fragrant cookies that capture the flavor of autumn.
• Buttermilk Biscuits – Soft and flaky, perfect for pairing with sweet or savory dishes.

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