Pumpkin Cranberry Muffins - Celebrating Sweets

May 2024 · 4 minute read
Home » Muffins & Bread » Pumpkin Cranberry Muffins

These Pumpkin Cranberry Muffins are perfect for fall and winter. Soft and fluffy and flavored with pumpkin puree, cranberries, cozy warm spices, and a touch of orange. A delicious breakfast or snack alongside a cup of coffee or tea.

These muffins are giving me major Thanksgiving vibes. Pumpkin AND cranberries in one recipe? These are pretty much made for the holidays! Delicious for breakfast, snack, or as a sweet accompaniment to dinner. You’ll love them!

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Recipe overview

I used my popular Pumpkin Muffins as the inspiration for this recipe. With a few changes I turned them into Pumpkin Cranberry Muffins!

Muffin base: This muffin batter comes together in minutes. Pumpkin puree keeps the muffins moist. Pumpkin spice, orange, vanilla, and cranberries add delicious flavors.

Topping: I sprinkle the tops of the muffins with a little coarse/sparkling sugar right before baking. You can add a crumb topping if you’d like (try the one in this recipe), or you can dust the muffins with powdered sugar after baking and cooling.

Bake: Bake time is around 20 minutes, possibly a few minutes longer if you’re using frozen cranberries.

Recipe tips

What type of cranberries to use

You can use either fresh or frozen cranberries for this recipe. If using frozen you will want to add them to the batter still frozen. You’ll also likely need to add a couple minutes to the bake time.

Serving and storage

Serve muffins warm or at room temperature. Store leftover muffins in the refrigerator for up to 3 days, heating slightly before serving. Leftover muffins can be frozen for up to 2 months.

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Recipe

Pumpkin Cranberry Muffins in a white muffin pan next to a red and white striped towel.

Pumpkin Cranberry Muffins

These Pumpkin Cranberry Muffins are perfect for fall and winter. Soft and fluffy and flavored with pumpkin puree, cranberries, cozy warm spices, and a touch of orange. A delicious breakfast or snack alongside a cup of coffee or tea.

5 from 9 votes

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Course: Breakfast

Cuisine: American

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 12

Calories: 307kcal

Author: Allison – Celebrating Sweets

Ingredients

Optional toppings:

Instructions

For the muffins:

Notes

*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and then level it off with the back of a knife.  **I like to halve large cranberries and keep the smaller ones whole. Serve muffins warm or at room temperature. Store leftover muffins in the refrigerator for up to 3 days, heating slightly before serving. Leftover muffins can be frozen for up to 2 months.

Nutrition

Calories: 307kcal | Carbohydrates: 40g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 111mg | Potassium: 77mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1017IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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