Description
These Pumpkin Cranberry Muffins are moist, warmly spiced, and bursting with tart cranberries — the perfect treat for cozy fall mornings or holiday gatherings.
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
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
¾ cup fresh or dried cranberries
Optional: ¼ cup chopped pecans or walnuts
Instructions
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Add dry ingredients to wet and stir until just combined. Do not overmix.
5. Fold in cranberries and nuts if using.
6. Divide batter evenly among muffin cups, filling about ¾ full.
7. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a tangier flavor, use fresh cranberries; for a sweeter taste, choose dried.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for later.
Add a light glaze or streusel topping for an extra treat.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 16g
- Sodium: 135mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg