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Home » Pumpkin Recipes » Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

Published: Oct 2, 2017 · Modified: Nov 2, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

Three pumpkin cranberry muffins served on a leaf shaped plate.

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 on a fall maple leave serving platter

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.

#ad Moist Pumpkin Cranberry Muffins made with less sugar added #Splenda #SplendaSweetie #SplendaSweetSwaps

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

  1. Preheat oven to 375 F. and line a cupcake pan with cupcake liners.
  2. In a large bowl or the bowl of a stand mixer measure the first 4 ingredients (dry ingredients) and mix on low to combine.
  3. Add the dried cranberries to the dry ingredients and toss well to coat with the flour mixture.
  4. In a separate small bowl lightly beat the egg and add the remaining ingredients. Mix well to combine.
  5. Mix the wet ingredients into the dry ingredients until just moistened, about 1 minute.
  6. Fill each cupcake well ¾ of the way full.
  7. Bake in the preheated oven for 18 to 20 minutes.
  8. Makes 12-16 large muffins.
  9. Remove from oven and cool on a baking rack.
  10. 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.
#ad Pumpkin Cranberry Breakfast Muffins recipe #SPLENDA #SweetSwaps #SPLENDASWEETIE

More pumpkin recipes

  • Pumpkin Spice Cranberry Trifle
  • Pumpkin Spice Cake Pops
  • White Chocolate Pumpkin Fudge
  • Pumpkin Spice Cupcakes

Print the Pumpkin Cranberry Muffins recipe below

Three pumpkin cranberry muffins served on a leaf shaped plate.

Pumpkin Cranberry Muffins

Arlene Mobley - Flour On My Face
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.Pumpkin Cranberry Muffins are moist and delicious.
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Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breakfast
Cuisine American
Servings 16 muffins
Calories 187 kcal

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
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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.

Nutrition

Serving: 1Muffin | Calories: 187kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 117mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1824IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

More Pumpkin Recipes

  • Creamy Crock Pot Pumpkin Soup
  • 25 Best Pumpkin Spice Recipes
  • Pumpkin Spice Peanut Butter Muffins
  • Crock Pot Pumpkin Spice Latte Warm & Creamy!
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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