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These Pumpkin Cranberry Muffins are a perfect fall treat, combining the sweetness of spiced pumpkin with the tartness of dried cranberries. Moist and flavorful, these muffins offer a balanced bite with a vibrant contrast of flavors, making them an ideal choice for breakfast, snacking, or holiday gatherings. Try this easy recipe for a seasonal twist on classic pumpkin muffins!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bakery, Dessert
Cuisine American
Servings 12
Calories 210 kcal

Ingredients
  

For the Pumpkin Cranberry Muffins:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • ¼ cup milk or almond milk
  • 1 tsp vanilla extract
  • ¾ cup dried cranberries

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
  • Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Mix the wet ingredients: In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth and fully combined.
  • Combine the mixtures: Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
  • Fold in the cranberries: Gently fold in the dried cranberries until evenly distributed throughout the batter.
  • Fill the muffin tin: Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
  • Bake the muffins: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool the muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra burst of tartness, you can soak the dried cranberries in orange juice for 10 minutes before folding them into the batter.
These muffins freeze well and can be reheated for a quick snack or breakfast.
This recipe combines the natural sweetness of pumpkin with the tangy flavor of dried cranberries, making these muffins a delightful fall treat that’s both flavorful and festive!
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