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

Pumpkin Cranberry Muffins

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 10 Minutes
  • Cook Time: 18 Minutes
  • Total Time: 28 minutes
  • Yield: 16 Servings 1x
  • Category: Muffins
  • Method: Baked
  • Cuisine: American


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.


  • 1 1/2 cup unbleached all purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoon baking soda
  • 1 1/4 teaspoon pumpkin pie spice
  • 3/4 cup reduced sugar dried cranberries
  • 1 large egg
  • 3/4 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1/2 cup evaporated milk
  • 1/2 cup hot tap water


  1. Preheat oven to 375 F.  and line a cupcake pan with cupcake papers.
  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 3/4 of the way full.
  7. Bake in the preheated oven for 18 to 20 minutes.
  8. Remove from oven and cool on a baking rack.
  9. Store in an air tight container.


  • Serving Size: 1 Large Muffin
  • Calories: 195

Keywords: Pumpkin Cranberry Muffins recipe, pumpkin muffin recipe, cranberry pumpkin muffins

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