Fall is here and you know what that means? Pumpkin flavored muffins! These Pumpkin Cranberry Muffins are perfect when you want a sweet little snack during the day.
Or you could start the morning off with a pumpkin muffin and your cup of coffee.
Moist Pumpkin Muffin Recipe
This pumpkin muffin recipe turned out moist and delicious. You could use fresh cranberries instead of dried cranberries but you will need to adjust the baking time accordingly.
Fresh cranberries will need to bake a few minutes longer than dried cranberries because of the added moisture.
Pumpkin Cranberry Muffins are perfect with a cup of coffee or tea and would also be perfect for breakfast.
This muffin recipe makes 16 large pumpkin muffins but if you want to stretch the recipe even further you could make 24 small muffins.
How To Make Pumpkin Cranberry Muffins
Ingredients
- 1 ½ cup unbleached all purpose flour
- 1 cup sugar
- 1 ½ teaspoon baking soda
- 1 ¼ teaspoon pumpkin pie spice
- ¾ cup reduced sugar dried cranberries
- 1 large egg
- ¾ cup canned pumpkin (not pumpkin pie filling)
- ½ cup vegetable oil
- ½ cup evaporated milk
- ½ cup hot tap water
Directions
- Preheat oven to 375 F. and line a cupcake pan with cupcake liners.
- In a large bowl or the bowl of a stand mixer measure the first 4 ingredients (dry ingredients) and mix on low to combine.
- Add the dried cranberries to the dry ingredients and toss well to coat with the flour mixture.
- In a separate small bowl lightly beat the egg and add the remaining ingredients. Mix well to combine.
- Mix the wet ingredients into the dry ingredients until just moistened, about 1 minute.
- Fill each cupcake well ¾ of the way full.
- Bake in the preheated oven for 18 to 20 minutes.
- Makes 12-16 large muffins.
- Remove from oven and cool on a baking rack.
- Store in an airtight container.
Recipe Expert Tips
- How To Freeze Muffins: Individually wrap the leftover muffins in plastic wrap and freeze. You'll be able to enjoy this Pumpkin Cranberry Muffins recipe any time you like.
- How to thaw and reheat muffins: Pop the frozen Pumpkin Cranberry Muffins in the microwave for a few seconds to thaw whenever you crave the flavor of pumpkin this Fall.
More pumpkin recipes
Print the Pumpkin Cranberry Muffins recipe below
Pumpkin Cranberry Muffins
Ingredients
- 1 ½ cup unbleached all purpose flour
- 1 cup sugar
- 1 ½ teaspoon baking soda
- 1 ¼ teaspoon pumpkin pie spice
- ¾ cup reduced sugar dried cranberries
- 1 large egg
- ¾ cup canned pumpkin (not pumpkin pie filling)
- ½ cup vegetable oil
- ½ cup evaporated milk
- ½ cup hot tap water
Instructions
- Preheat oven to 375 F. and line a cupcake pan with cupcake papers.
- In a large bowl or the bowl of a stand mixer measure the first 4 ingredients (dry ingredients) and mix on low to combine.
- Add the dried cranberries to the dry ingredients and toss well to coat with the flour mixture.
- In a separate small bowl lightly beat the egg and add the remaining ingredients. Mix well to combine.
- Mix the wet ingredients into the dry ingredients until just moistened, about 1 minute.
- Fill each cupcake well ¾ of the way full.
- Bake in the preheated oven for 18 to 20 minutes.
- Remove from oven and cool on a baking rack.
- Store in an air tight container.
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