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Pumpkin Cranberry Muffins A stack of pumpkin cranberry muffins topped with green pumpkin seeds, perfect for an autumn treat, with a background of seasonal pumpkins.

Pumpkin Cranberry Muffins

Soft, fluffy Pumpkin Cranberry Muffins with the perfect blend of pumpkin and cranberry tang, ideal for fall mornings.
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Course: Breakfast, Dessert
Cuisine: American, Vegetarian
Keyword: Cranberry Muffins, Fall Muffins, pumpkin muffins, Vegetarian Muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 5 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 180kcal
Cost: $5

Ingredients

  • 1 ½ cups all-purpose flour or gluten-free flour blend for a gluten-free version
  • 1 teaspoon baking soda
  • 2 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 2 large eggs room temperature
  • ¾ cup packed brown sugar light or dark
  • 2 teaspoon vanilla extract pure
  • ½ teaspoon fine sea salt
  • ½ cup pumpkin puree canned or homemade
  • ½ cup avocado oil or any neutral oil
  • ½ cup Greek yogurt full-fat for best results
  • ½ cup milk any milk; almond, cashew, or dairy milk works
  • 1 cup cranberries fresh or frozen
  • 1 teaspoon tapioca starch or cornstarch
  • 1-2 tablespoon turbinado sugar for topping

Instructions

  • Preheat the oven to 400°F and line a 12-cup muffin pan with paper liners.
  • In a medium-sized bowl, whisk together the flour, baking soda, pumpkin pie spice, and cinnamon. Set aside.
  • In a large bowl, whisk the eggs, brown sugar, vanilla extract, and sea salt until smooth.
    A mixture of eggs, brown sugar, vanilla extract, and other ingredients in a bowl, prepared for making pumpkin muffins.
  • Add the pumpkin puree, avocado oil, and Greek yogurt to the wet ingredients and whisk until fully combined.
  • Pour in the milk and whisk again until smooth.
  • Gradually add the dry ingredients into the wet ingredients in two batches, mixing gently after each addition. Be careful not to overmix.
    Dry flour being sifted into pumpkin muffin batter, demonstrating the step in preparing the dough for baking
  • In a small bowl, toss the cranberries with tapioca starch. Fold the coated cranberries into the muffin batter.
    A close-up of flour-coated cranberries being mixed into pumpkin muffin batter, preparing for a delicious fall treat.
  • Spoon the muffin batter into the prepared pan, filling each cup about ¾ full. Sprinkle the top with reserved cranberries and turbinado sugar.
  • Bake at 400°F for 5 minutes, then lower the temperature to 350°F without opening the oven. Bake for an additional 25-28 minutes, or until a toothpick comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
    Pumpkin cranberry muffins in a baking tray, topped with pumpkin seeds and cranberries, ready for baking, showcasing an autumn-inspired snack

Notes

These muffins are a perfect balance of sweet and tangy. The cranberries provide a fresh burst, and the spices blend wonderfully with the pumpkin for a cozy fall treat.

Nutrition

Serving: 1Serving | Calories: 180kcal (9%) | Carbohydrates: 29g (10%) | Protein: 3g (6%) | Fat: 7g (11%) | Saturated Fat: 1g (6%) | Monounsaturated Fat: 3g | Cholesterol: 45mg (15%) | Sodium: 200mg (9%) | Potassium: 100mg (3%) | Fiber: 2g (8%) | Sugar: 15g (17%) | Vitamin A: 30IU (1%) | Vitamin C: 4mg (5%) | Calcium: 4mg | Iron: 6mg (33%)
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