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The Busy Baker

Delicious recipes from my kitchen to yours.

Pumpkin Cranberry Muffins

Breakfast Muffins and Loaves Pumpkin Vegetarian

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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! pumpkin cranberry muffins pumpkin cranberry muffins pinterest

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  pumpkin cranberry muffins with fresh cranberries 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! pumpkin cranberry muffin 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. pumpkin cranberry muffins in black muffin tin

Looking for a basic Banana Muffin Recipe? Try my BEST EVER BANANA MUFFINS

pumpkin cranberry muffins

How to make perfect muffins

  1. 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!!
  2. 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.
  3. 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.
  4. 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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pumpkin cranberry muffins in muffin tin

Looking for more delicious muffins? You’ll LOVE these Apple Carrot Ginger Muffins and these Best Ever Blueberry Streusel Muffins!

pumpkin cranberry muffins

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  pumpkin cranberry muffin with powdered sugar 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!  

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Looking for even more delicious muffin recipes? Try these!

 

LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?

Get my guide to Easy No-Fail Muffin Baking!

Click here to learn more!

Pumpkin Cranberry Muffins

These Pumpkin Cranberry Muffins are the perfect easy snack or dessert! Made with fresh cranberries and pumpkin, these muffins are moist and flavourful!
4.72 from 7 votes
Print Pin Rate
Course: Baking, Breakfast, Brunch, Coffee Break, Muffins
Cuisine: American, Fall, Holiday, North American, Winter
Keyword: Pumpkin Cranberry Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24 muffins
Calories: 148kcal
Author: Chrissie

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
US Customary - Metric

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, and vegetable oil 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.

Notes

These muffins keep for about 4 days in an airtight container at room temperature. 
Be sure to use real, pure pumpkin puree for this recipe, and NOT pumpkin pie filling. Pumpkin pie filling contains additives like sugar, etc. and will not work in this recipe.

Nutrition

Serving: 1muffin | Calories: 148kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 176mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2798IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
 

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Comments

    • Joan says

      3 stars
      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?

      Reply

      • 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.

        Reply

      • 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.

        Reply

  9. Lisa says

    5 stars
    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).

    Reply

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