Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

With just one bowl and 30 minutes of your time you can have a batch of these subtly spiced pumpkin cranberry muffins. Perfect for snack time, on-the-go breakfast, and as a coffee companion.

Tuesday September 21, 2021

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Baking Powder Baking Soda Cinnamon Eggs Flour Ginger Nutmeg Oil Pumpkin Salt Vanilla

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Pumpkin season is coming to an end, sadly, but I have one more recipe to squeeze in before then! These pumpkin muffins with cranberries are tender, moist, and so flavorful! The spiced pumpkin muffin pairs perfectly with tart, juicy cranberries to make these muffins a real treat.

Reasons to make these muffins:

  • Uses the leftover pumpkin that you always seem to end up with every year
  • They freeze well - eat some now and some later when you need a quick snack without hassle
  • They are so delicious, combining the best of fall flavors into one delicious muffin
  • They are super simple to make, you can have these muffins ready in 30 minutes!
  • Uses just one bowl (less dishes = more happiness)

What are the ingredients in pumpkin cranberry muffins?

a view of all the ingredients needed to make pumpkin cranberry muffins

The ingredients are simple, everyday things you'd expect to find in a muffin recipe:

  • flour - forms the base of the muffin
  • brown sugar - adds sweetness and moisture to the muffins
  • ginger, cinnamon, nutmeg, salt, vanilla extract - all small additions that add big flavor
  • eggs - helps hold the muffins together and helps with rise
  • oil - adds moisture to muffins
  • baking powder and baking soda - helps give the muffins a lighter texture
  • pumpkin - adds moisture and of course the key flavor to these muffins
  • cranberries - a burst of flavor in the muffins; I ususally use frozen cranberries but fresh works as well

How to make these pumpkin cranberry muffins

step one: in a large bowl, stir together flour, brown sugar, spices, baking powder, baking soda, and salt until well combined

step two: make a small well in the center of the flour mixture and add pumpkin, eggs, oil, and vanilla extract and stir until just combined


a collage showing the muffin batter getting mixed up

step three: carefully fold in the cranberries until evenly distributed

step four: divide the muffin batter evenly among 12 lined muffin cups and bake for 18-20 minutes, or until a toothpick inserted into center comes out clean


a collage showing the cranberries being added to the batter then portioned into the tin and baked

Should I use fresh or frozen cranberries?

I almost always use frozen cranberries because they are available year-round where I live, but if you have access to fresh ones they will work as well.

two muffins on a plate surrounded by more plates of muffins, fall leaves, pumpkins and a small dish of cranberries

Tips and tricks for the best pumpkin cranberry muffins:

  • muffin liners make clean up so much easier, but aren't required - if you choose not to use them grease your muffin liner really well with oil
  • I filled the muffin tins all the way up to get 12 big muffins; you can get slightly more if you only fill 2/3 full
  • as with most muffin/cake recipes try no to over-mix your batter - doing so can make your muffins less tender/more dense
  • try to portion and bake your muffins as soon as possible after preparing the batter - some of the leavening agents start to work as soon as they are moistened, and if you let it sit too long before portioning it you will lose some of the lift and get a denser muffin

Storage tips:

  • these muffins are best enjoyed within 3 days of baking when stored in an airtight container at room temperature
  • you can freeze these muffins in a freezer Ziploc or airtight container for about 2-3 months
  • to thaw frozen muffins, simply reheat in the microwave for about 30 seconds, or allow to thaw at room temperature for a couple hours
a muffin is cut in half to show the inside with some cranberries inside

Pumpkin Cranberry Muffins


By: Natalie Kollee
Yield: 12 Muffins
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Cuisine: American


  • 2 cups flour
  • 1 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cranberries (fresh or frozen)


1. Prepare the oven and pans

Preheat oven to 350 F, line a muffin tin with 12 paper liners or grease well; set aside

a view of all the dry ingredients mixed in a large bowl

2. Prepare the dry ingredients

In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg

pumpkin muffin batter in a large mixing bowl is shown

3. Add the wet ingredients

Made a small well in the center of the dry ingredients, then add the pumpkin, eggs, oil, and vanilla extract and stir until smooth

cranberries are shown on top of pumpkin muffin batter with a spoon propped in the bowl about to stir

4. Add the cranberries

Gently fold in the cranberries until evenly distributed

12 raw pumpkin cranberry muffins in the tin are shown

5. Bake the muffins

Portion the muffin battter into the 12 prepared muffin liners, then bake in preheated oven 20 minutes, or until a toothpick inserted into the center comes out clean

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Portrait of natalie

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

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