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Cranberry Pumpkin Muffins

These delightful Cranberry Pumpkin Muffins combine the rich flavor of pumpkin with the tartness of cranberries, perfect for breakfast or a snack in the fall. Moist and flavorful, these muffins are not only easy to make but also a hit during the holiday season.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast or Snack
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 mixing bowls
  • 1 muffin tin (12 cups)
  • 1 whisk
  • 1 spoon or spatula
  • 1 measuring cups
  • 1 measuring spoons
  • 1 oven

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup fresh or frozen cranberries, chopped
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the muffin tin or line with muffin liners.
  • In a mixing bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  • In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
  • Fold in the chopped cranberries gently until they are evenly distributed throughout the batter.
  • Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  • For added flavor, sprinkle some oats or chopped nuts on top before baking, if desired.

Notes

For added flavor, you can sprinkle some oats or chopped nuts on top before baking.
These muffins can be stored in an airtight container for up to three days or frozen for longer storage.
Feel free to substitute the cranberries with dried cranberries or other berries as desired.