These Pumpkin Cranberry Muffins are the perfect easy fall or winter dessert! An easy one-bowl pumpkin muffin batter with fresh cranberries, these cranberry muffins are moist and flavourful and topped with a dusting of powdered sugar!
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Ok, I’m officially obsessed with fresh cranberries. Seriously – I am baking all the things these days and throwing in handfuls of fresh cranberries to all my favourite cakes and muffins. These Pumpkin Cranberry Muffins are my latest cranberry obsession and I’m so excited to be sharing them with you today!
If you’ve been a reader of mine for awhile you’ll know I love pumpkin almost as much as I love cranberries…I’ve shared SO many of my favourite pumpkin recipes with you in the past (like these Pumpkin Chocolate Chip Cookies, this Pumpkin Spice Tiramisu, and these Pumpkin Cheesecake Swirl Muffins), but these Pumpkin Cranberry Muffins are my latest favourite way to enjoy my two favourite winter flavours.
Looking for a basic Banana Muffin Recipe? Try my BEST EVER BANANA MUFFINS
How to make perfect muffins
- Don’t overmix the batter! This is my TOP TIP for the perfect fluffy muffins! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
- Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
- Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
- Add in your favourite things! Like chocolate chips? Throw in a handful (or three)! Nuts, dried fruit and chocolate make great add-ins to your favourite muffin recipes. Usually 3/4 cup of add-ins for a 12-muffin recipe is a good ration to follow.
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Looking for more delicious muffins? You’ll LOVE these Apple Carrot Ginger Muffins and these Best Ever Blueberry Streusel Muffins!
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I hope you love these muffins as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for even more delicious muffin recipes? Try these!
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Blueberry Streusel Muffins
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Pumpkin Cheesecake Swirl Muffins
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Pumpkin Spice Streusel Muffins
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Rhubarb Streusel Muffins
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Raspberry Lemonade Muffins
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Lemon Pistachio Muffins
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Peach Cobbler Muffins
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Best Ever Greek Yogurt Chocolate Chip Muffins
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Apple Carrot Ginger Muffins
LOOKING FOR MORE DELICIOUS PUMPKIN RECIPES, PLUS FALL BAKING TIPS AND TRICKS?
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RECIPE VIDEO
Watch the video below to see exactly how I make this delicious and easy recipe. You can find more delicious recipe videos on my YouTube channel.
Pumpkin Cranberry Muffins
Ingredients
- 1 can pureed pumpkin (15 ounce can) NOT pumpkin pie filling
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 1/2 orange, juice and zest
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup fresh or frozen cranberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins by lining them with paper liners (24 muffins).
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil and the orange juice and zest until smooth.
- Add the flour, baking soda, salt and spices and combine with a rubber spatula until no streaks of flour remain.
- Stir in the cranberries gently.
- Portion the batter into each of the 24 prepared muffin cups, distributing the batter evenly.
- Bake at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted into one of the muffins comes out clean.
- Cool on a wire rack in their tins for about 10 minutes before removing them from their tins to cool completely.
Amanda says
What a perfect flavor combination!
The Busy Baker says
Thanks Amanda, yes they’re delicious!!😊
Joan says
Hi,
I tried this recipe last night and hubby voted it a fail – tasted like there was too much baking sofa. Is it correct to add 2 tsps of baking sofa?
The Busy Baker says
If the muffins tasted like baking soda for you, i’d recommend trying a higher quality baking soda as the ratio of ingredients in this recipe shouldn’t cause it to taste like baking soda.
Kimberly says
Those are beautiful and what a yummy flavor combo!
The Busy Baker says
Thanks Kimberly, I love the combo too😁.
Erin | Dinners,Dishes and Dessert says
These Pumpkin Cranberry Muffins are would disappear in our house!
The Busy Baker says
😆Glad to hear they would be such a hit.
Cathy says
One of our favorite combos! I love the idea of extending pumpkin season all winter long!
The Busy Baker says
I know, right?! Is just something so comforting about it❤️
Toni says
This looks seriously amazing! The combination of flavors is fantastic!
The Busy Baker says
Thanks Toni!!
Amanda says
Love the pumpkin and cranberry combination! These are perfect!
The Busy Baker says
Yes, is a great combo of taste and colour too!!
Joyce says
Have you ever made this recipe as a loaf of bread. Was wondering about the amount of time to bake for 9×5 loaf.
Chrissie says
I haven’t made it as a loaf, but typically loaves take between 35 and 45 minutes to bake.
Ben says
I added two teaspoons of orange zest and 1/3 cup pumpkin seeds, some of which I sprinkled on top before baking. I also halved half the cranberries. Turned out amazing. I highly recommend adding the orange zest and pumpkin seeds or extra complexity and texture.
Sandra says
Pumpkin and cranberry is such an amazing flavor combination! Must-make!
The Busy Baker says
Yesss, we agree!!😊
Lisa says
Love them, and so did everyone else 🙂 Moist, flavorful. Made with gluten free flour w/ a tsp of xanthan gum, and doubled the cinnamon. I think next time I’ll add more cranberries (I chopped them).
The Busy Baker says
Thank you Lisa!!
Susan says
Can you use dried cranberries?
The Busy Baker says
You can, but you should first hydrate them in hot water with a tbsp of sugar. Happy baking ☺️
Amy says
Is it the same measurement of dried cranberries that you would use? Thx kindly for your input.
The Busy Baker Team says
Yes!
Opal says
Hello,
The instructions don’t say when to add the orange zest and juice….I assume with wet ingredients?
Thanks…
The Busy Baker says
Yes, thank you for bringing this to our attention! We have updated our recipe. The orange zest and juice go in at step 2, with the wet ingredients. Happy baking ☺️
Carol says
Can the oil and sugar be lowered? Seems like too much of each.
The Busy Baker says
I have always made mine with those sugar and oil measurements. However, if you like your desserts less sweet, you can try reducing the sugar by half a cup. Happy baking ☺️