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+ servings
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breakfast
Cuisine American
Servings 16 muffins
Calories 187 kcal


  • 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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  • 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.


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
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