Introduction
Cranberry Pumpkin Muffins are a delightful treat that combines the warm, comforting flavors of pumpkin with the tartness of cranberries. Perfect for breakfast, snacks, or dessert, these muffins are soft, moist, and delicious. They are especially popular during the fall season, but you can enjoy them anytime you crave something sweet and flavorful.
Why Make This Recipe
This recipe is a fantastic way to use canned pumpkin, a versatile ingredient that adds moisture and flavor to baked goods. The addition of cranberries provides a burst of tanginess that complements the pumpkin beautifully. Not only are these muffins easy to make, but they are also a healthier option compared to many store-bought treats. Plus, they fill your kitchen with a wonderful aroma that will make everyone excited to dig in!
How to Make Cranberry Pumpkin Muffins
Follow these simple steps to whip up a batch of Cranberry Pumpkin Muffins that everyone will love.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, halved if large
- Optional topping: 2 tablespoons coarse sugar or cinnamon sugar for sprinkling
Directions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until smooth.
- Stir in the pumpkin puree, oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the cranberries gently.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle coarse sugar or cinnamon sugar on top.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature with a cup of coffee, tea, or cider.
How to Serve Cranberry Pumpkin Muffins
Cranberry Pumpkin Muffins are versatile and can be enjoyed in many ways. Serve them warm with a pat of butter or cream cheese. They pair perfectly with coffee, tea, or a glass of milk. You can also serve them as a sweet snack or dessert after dinner.
How to Store Cranberry Pumpkin Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze the muffins. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for up to three months. Thaw them at room temperature or warm them briefly in the microwave when ready to enjoy.
Tips to Make Cranberry Pumpkin Muffins
- Use fresh cranberries for a burst of flavor; if using frozen, do not thaw them before adding to the batter.
- For a more intense flavor, add chopped nuts like walnuts or pecans.
- Adjust the spices to your taste if you prefer a spicier muffin.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
Variation
For a twist, try adding chocolate chips or white chocolate chunks for a sweet surprise. You can also experiment with different spices, such as allspice or cardamom, to change the flavor profile.
FAQs
1. Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works great! Just ensure it is well drained to avoid excess moisture in the muffins.
2. Can I substitute the egg for a vegan option?
Absolutely! You can use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and let sit for a few minutes) as a substitute for each egg.
3. How can I make these muffins healthier?
You can use whole wheat flour instead of all-purpose flour. Additionally, reduce the sugar by half or use a sugar substitute to cut down on sweetness.
Enjoy making and sharing these delicious Cranberry Pumpkin Muffins with your family and friends!
Cranberry Pumpkin Muffins
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup milk
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen cranberries, halved if large Do not thaw if using frozen.
- 2 tablespoons coarse sugar or cinnamon sugar Optional topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until smooth.
- Stir in the pumpkin puree, oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the cranberries gently.
Baking
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle coarse sugar or cinnamon sugar on top.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.