Pumpkin Cranberry Muffins

4.72 from 7 votes

These Pumpkin Cranberry Muffins are the perfect easy snack or dessert! Made with fresh cranberries and pumpkin, these muffins are moist and flavourful!

Course Baking, Breakfast, Brunch, Coffee Break, Muffins

Cuisine American, Fall, Holiday, North American, Winter

Keyword Pumpkin Cranberry Muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 148kcal

Author Chrissie

Equipment

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 (175 degrees Celsius) 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 (175 degrees Celsius) 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.

Video

Notes

Storage Instructions

These muffins keep for about 4 days in an airtight container at room temperature.

Freezer Instructions

Freeze these muffins in an airtight container or freezer bag for up to 3 months.

No-Fail Tips

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