Pumpkin Cranberry Muffins
These pumpkin cranberry muffins balance moisture and structure beautifully, with the natural sweetness of pumpkin paired with tart cranberries creating a flavor profile that's both comforting and sophisticated. Perfect for breakfast, snacks, or even dessert.
Equipment
- Muffin Tin
- Paper Liners
- Mixing Bowls
- Rubber Spatula
Ingredients
Muffin Ingredients
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 1 cup pure pumpkin puree not pumpkin pie filling
- 2 large eggs room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup vegetable oil or melted coconut oil for a subtle coconut undertone
- ¼ cup milk dairy or plant-based
- 1 tsp vanilla extract
- 1½ cups cranberries fresh or frozen (no need to thaw if frozen)
Optional Streusel Topping
- ⅓ cup all-purpose flour
- 3 tbsp brown sugar
- ¼ tsp ground cinnamon
- 3 tbsp cold butter cubed
- ¼ cup chopped pecans optional but adds wonderful texture contrast
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or generously grease with cooking spray.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, oil, milk, and vanilla extract until completely smooth.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined.
- Gently fold in the cranberries until evenly distributed throughout the batter.
- If using the streusel topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in pecans.
- Fill each muffin cup about ¾ full with batter (about 3 tablespoons per cup). Sprinkle the streusel topping evenly over each muffin if using.
- Bake for 5 minutes at 375°F, then reduce the temperature to 350°F without opening the oven door. Continue baking for 15-17 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For bakery-style domed tops, fill the cups slightly higher and place them in the upper third of your oven.
To prevent cranberries from sinking, toss them in 1 tablespoon of the measured flour before folding into the batter.
These muffins freeze exceptionally well for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag.
Nutrition
Calories: 235kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 1.5gCholesterol: 31mgSodium: 180mgFiber: 2gSugar: 16gVitamin A: 40IUVitamin C: 8mg
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