Cranberry Pumpkin Muffins
Cranberry Pumpkin Muffins cross the gap between the fall and the winter holidays. They are moist fluffy muffins made with pure pumpkin and dried cranberries and are perfect for both Thanksgiving dessert and Christmas brunch!
Servings 12 muffins
Calories 181kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup whole milk
- ½ cup pumpkin puree
- ½ cup brown sugar lightly packed
- 1 large egg
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat oven to 350° F and line 12 muffin tins with paper liners or spray them with non-stick baking spray.
- In a large mixing bowl, add the flour and baking powder and combine.2 cups all-purpose flour, 1 teaspoon baking powder
- In a separate bowl, add the milk, pumpkin puree, brown sugar, egg, melted butter, and vanilla extract and whisk together well.1 cup whole milk, ½ cup pumpkin puree, ½ cup brown sugar, 1 large egg, 2 tablespoons butter, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry and stir gently just until there are no longer flour lumps. Be very careful not to over-mix or the muffins will become dry and dense.
- Add in the dried cranberries and gently stir them in.1 cup dried cranberries
- Using a spoon or cookie scoop, the batter into each muffin tin hole about ¾ full.
- Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the tin and place them on a wire cooling rack to cool
Notes
Store leftover muffins in an airtight container in the refrigerator for up to 3-4 days.
Add a ½ teaspoon of pumpkin pie spice or cinnamon.
Use any kind of milk you prefer or a non-dairy milk like almond milk, oat milk or soy milk. You can even use for buttermilk.
Swap the light brown sugar with granulated sugar or dark brown sugar.
Use vegetable oil or canola oil instead of butter.
Swap the oil for an equal amount of plain yogurt or unsweetened applesauce for a lower calorie healthy muffin.
Use gluten free one-to-one flour like Bob's Red Mill 1:1 Gluten free flour.
Top with pumpkin seeds or chopped pecans or walnuts.
I don’t recommend using fresh cranberries in this recipe.
Be careful to not add too much flour. Spoon the flour into a measuring cup and level off with the flat side of a butter knife.
Be sure to use pure pumpkin puree and not pumpkin pie filling.
Nutrition
Serving: 1muffin | Calories: 181kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 33mg | Potassium: 131mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1702IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 1mg
