These Pumpkin Cranberry Muffins are moist and bursting with flavor! The creamy pumpkin pairs perfectly with tangy cranberries, making every bite exciting.
I love how easy they are to whip up for breakfast or a snack. Plus, your kitchen will smell amazing while they bake. Who doesn’t want a little autumn magic in their day? 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our muffins. If you’re looking for a gluten-free option, try using almond flour or a gluten-free all-purpose blend. Just know that it may change the texture a bit!
Canned Pumpkin Puree: Make sure to use pure pumpkin and not pumpkin pie filling. If you have fresh pumpkin, you can roast and puree it as a nice alternative!
Sugars: I use a mix of white and brown sugars. The brown sugar adds moisture and depth of flavor. You can switch one for coconut sugar or a sugar alternative if you’re watching your sugar intake.
Dried Cranberries: They add a lovely tartness. If you want a different flavor, dried cherries or raisins work well. You can also omit them for a plain pumpkin muffin!
How Do I Get the Perfect Muffin Texture?
The key to a great muffin is all in the mixing. When combining wet and dry ingredients, be gentle! Overmixing can lead to dense muffins, and nobody wants that. Here’s how to do it right:
- Combine your dry ingredients in one bowl and your wet ingredients in another.
- Pour the wet ingredients into the dry and use a spatula to fold them together. Stop mixing as soon as you see no more flour. Lumps are okay!
- Carefully fold in the cranberries and fill the muffin cups about 3/4 full to give them room to rise.
This simple technique will help you achieve fluffy and moist muffins every time!
Delicious Pumpkin Cranberry Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup sugar (can adjust to taste)
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 3/4 cup dried cranberries
- 1/4 cup rolled oats or coarse sugar for topping (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and then 18-22 minutes to bake. After that, you’ll want to cool the muffins for about 5 minutes in the tin before transferring them to a wire rack to cool completely. So, in total, you’ll have delicious muffins ready in about 40 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
First, preheat your oven to 350°F (175°C). While that’s warming up, grab your muffin tin and line it with paper liners or give each cup a light spray of cooking oil. This will help you get the muffins out easily after they bake!
2. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (if using). Make sure everything is well combined—this helps your muffins rise beautifully!
3. Mixing the Wet Ingredients:
In another bowl, mix together the pumpkin puree, white sugar, brown sugar, vegetable oil, eggs, and vanilla extract until it’s all nice and smooth. You want everything to blend together nicely for the best flavor!
4. Combining the Mixtures:
Now, gently add the dry ingredients to the wet ingredients. Stir with a spatula or a wooden spoon until just combined. Be careful not to overmix, as this can make your muffins dense!
5. Adding Cranberries:
Fold in the dried cranberries gently, making sure they are evenly distributed throughout the batter.
6. Filling the Muffin Cups:
Using a spoon or a scoop, fill each muffin cup about 3/4 full with the batter. This allows room for the muffins to rise while baking!
7. Topping (Optional):
If you’d like, sprinkle some rolled oats or coarse sugar on top of each muffin for an added crunch.
8. Baking the Muffins:
Pop your filled muffin tin into the preheated oven and bake for 18-22 minutes. They’re ready when a toothpick inserted into the center comes out clean.
9. Cooling Time:
Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
These muffins are delicious warm or at room temperature. Feel free to enjoy them plain or with a spread of butter or cream cheese!
Have fun baking these delightful Pumpkin Cranberry Muffins and enjoy every cozy bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a sugar pumpkin until tender, then scoop out the flesh and puree it. This will give you a rich flavor—just make sure it’s completely pureed and free of any excess moisture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week or freeze them. Just thaw in the fridge or microwave when ready to enjoy!
Can I Substitute the Sugar with Honey or Maple Syrup?
Yes, you can use honey or maple syrup instead of sugar! If you do, reduce the oil by a tablespoon or two since both substitutes are liquid. Remember, using honey will add a unique flavor and may change the texture slightly.
How to Make These Muffins Vegan?
To make these muffins vegan, substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg), and use a plant-based oil and sugar alternatives. Also, ensure that your cranberries are vegan-friendly!
