Cranberry Pumpkin Muffins
Delightful muffins that combine the comforting flavors of pumpkin with the tartness of cranberries, perfect for any time of day.
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.
Notes
Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months. Serve warm with butter or cream cheese.