Pumpkin Cranberry Muffins
These delicious pumpkin cranberry muffins combine the earthy sweetness of pumpkin with tart cranberries to create a perfectly balanced breakfast or snack option. Moist, tender, and bursting with seasonal flavors that will transform your autumn baking experience.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Rubber Spatula
- Wire Rack
Ingredients
Muffin Batter
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 2 large eggs room temperature
- ¾ cup granulated sugar or coconut sugar for a less refined option
- ½ cup light brown sugar packed
- 1½ cups pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil or melted coconut oil
- ¼ cup milk of choice
- 1 tsp vanilla extract
- 1 cup cranberries fresh or frozen (if using frozen, do not thaw)
- ½ cup chopped pecans optional
Streusel Topping (Optional)
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ½ tsp ground cinnamon
- 3 tbsp cold butter cubed
- ¼ cup chopped pecans
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or generously spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until thoroughly combined.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. The mixture should ribbon when lifted with the whisk.
- Add the pumpkin puree, oil, milk, and vanilla extract to the sugar mixture. Whisk until smooth and well combined.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until no flour streaks remain. Do not overmix.
- Gently fold in the cranberries and pecans (if using).
- If making the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the streusel topping over each muffin if using.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, use room temperature ingredients which blend more efficiently and create a more tender crumb.
- To refresh: Microwave frozen muffins for 20-30 seconds or warm in a 300°F oven for 5-7 minutes.
- These muffins actually develop deeper flavor after 24 hours.
- You can substitute dried cranberries (3/4 cup) for fresh ones. Consider soaking them in hot water or orange juice for 10 minutes and draining well before adding.
- To refresh: Microwave frozen muffins for 20-30 seconds or warm in a 300°F oven for 5-7 minutes.
- These muffins actually develop deeper flavor after 24 hours.
- You can substitute dried cranberries (3/4 cup) for fresh ones. Consider soaking them in hot water or orange juice for 10 minutes and draining well before adding.
Nutrition
Calories: 265kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 1.5gCholesterol: 31mgSodium: 210mgFiber: 2gSugar: 20gVitamin A: 75IUVitamin C: 5mgCalcium: 4mgIron: 8mg
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