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    Home » Breakfast

    Pumpkin Cranberry Chip Muffins

    Published: Nov 16, 2022 Last updated: Nov 16, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    These Pumpkin Cranberry Muffins are studded with craisins and mini cinnamon chips for a glorious morning muffin that you can enjoy with a hot cup of coffee, tea, or cocoa.
    Featured image for Pumpkin Cranberry Muffins.

    You are going to love these Pumpkin Cranberry Muffins! They are studded with dried cranberries and mini cinnamon chips and when split open, that heavenly aroma will have you hooked!

    Featured image for Pumpkin Cranberry Muffins.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    Easy and delicious: these tasty pumpkin muffins are so easy to make and ready with just a mix and bake!

    Portable: these can be packed in lunch boxes or enjoyed on the grab and go as you are headed to work.

    Fluffy and moist: they bake up tall and stay moist! These are muffins that will not dry out on you.

    🥘 Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    All-purpose flour

    Granulated sugar: part of the structure and what sweetens the muffins

    Baking powder: aids in the muffins rising

    Ground cinnamon: compliments the fall flavors with the pumpkin

    Ground ginger: only a little bit is used as this is very strong in flavor. Can use allspice instead if desired.

    Salt: enhances the flavors in the muffin

    Canned pumpkin puree: be sure to buy pumpkin labeled puree, not pumpkin pie mix

    Vegetable oil: feel free to use canola oil or any other neutral tasting oil

    Large eggs:

    Sweetened dried cranberries: my preference is Ocean Spray Craisins, I think these are the best flavor wise and do not dry out as fast as other brands.

    Mini cinnamon chips: these can be hard to find in the grocery store but I usually can get them online.

    Decorator sugar crystals: optional addition for appearance only, I used the large sugar crystals for baking.

    Baked muffins in a muffin tin.

    🔪 Instructions

    1. Preheat oven to 400 degrees F. Spray muffin tin with cooking spray or line with paper liners. Set aside.
    2. In large bowl mix flour, sugar, baking powder, cinnamon, ginger, and salt. Add cranberries and cinnamon chips, tossing to coat with flour.
    3. In another large bowl, using a hand mixer on medium speed, mix together pumpkin, oil, and eggs.
    4. Gradually add dry ingredients into wet ingredients, stirring until just moistened.
    5. Using a large cookie scoop, equally divide batter into 12 muffin cups.
    6. Bake for 25 minutes, until muffins are golden and no longer wet on top.
    7. Remove muffins from oven and place on wire rack to cool.

    🥄 Equipment

    Large bowls

    Muffin pan (12 cup)

    Large cookie scoop

    Cooling rack

    🥫Storage

    Countertop storage: Store cooled muffins in an airtight container in at room temperature up to 5 days.

    Freeze: place muffins in an airtight freezer safe bag and seal, removing any excess air. Freeze up to 3 months.

    📖 Variations

    • Substitute mini semi-sweet chocolate chips for the mini cinnamon chips.
    • Use raisins, or dried blueberries in place of the dried cranberries, or leave them out.
    • Add 1 cup chopped pecans to the muffin batter.

    💭 Tips

    • Muffin batter should be mixed until the ingredients are "just" wet. If you see a few flecks of flour in the batter still, it is ok. Overmixing muffins will make them tough.
    Pumpkin Cranberry Muffin split in half.

    📚 Related Recipes

    I love to make and give this Spiced Pumpkin Bread away as hostess gifts!

    This Cranberry Upside Down Cake is a delicious winter dessert.

    These Pumpkin Snickerdoodles are so easy to make in the air fryer!

    🍽 Serve with...

    These muffins are perfect as part of a weekend brunch along with a hot cup of coffee, tea, or cocoa!

    📖 Recipe

    Featured image for Pumpkin Cranberry Muffins.

    Pumpkin Cranberry Muffins

    Shelby Law Ruttan
    These Pumpkin Cranberry Muffins are studded with craisins and mini cinnamon chips for a glorious morning muffin that you can enjoy with a hot cup of coffee, tea, or cocoa.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast & Brunch
    Cuisine American
    Servings 12
    Calories 313 kcal

    Equipment

    • Large bowls
    • Muffin pan (12 cup)
    • Large cookie scoop
    • Cooling Rack

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 cups all-purpose flour
    • ¾ cup granulated sugar
    • 3 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • 1 cup canned pumpkin puree
    • ½ cup vegetable oil
    • 2 eggs
    • 1 cup craisins
    • ½ cup mini cinnamon chips
    • Decorator sugar crystals (optional)

    Instructions
     

    • Preheat oven to 400 degrees F. Spray muffin tin with cooking spray or line with paper liners. Set aside.
    • In large bowl mix flour, sugar, baking powder, cinnamon, ginger, and salt. Add cranberries and cinnamon chips, tossing to coat with flour.
    • In another large bowl, using a hand mixer on medium speed, mix together pumpkin, oil, and eggs.
    • Gradually add dry ingredients into wet ingredients, stirring until just moistened.
    • Using a large cookie scoop, equally divide batter into 12 muffin cups.
    • Bake for 25 minutes, until muffins are golden and no longer wet on top.
    • Remove muffins from oven and place on wire rack to cool.

    Nutrition

    Calories: 313kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 28mgSodium: 168mgPotassium: 138mgFiber: 3gSugar: 24gVitamin A: 3222IUVitamin C: 1mgCalcium: 80mgIron: 2mgNet Carbohydrates: 41g
    Keyword Pumpkin Cranberry Chip Muffins, Pumpkin Cranberry Muffins
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Breakfast

    • Peach Muffins with Fresh or Canned Peaches
    • Cranberry Chocolate Chip Muffins
    • Banana Coffee Cake with Praline Topping
    • Pumpkin Cookie Butter Cinnamon Rolls

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Inspired by eRecipeCards

      September 28, 2011 at 4:56 pm

      Honeybunch, this is just stunning! Love the photos so much.

      And very seasonal recipe with all the pumpkins popping up at the market!

      Reply
    2. Katherine Martinelli

      September 28, 2011 at 12:55 pm

      I love these!! I don't think I've ever seen cinnamon chips but they sound amazing. My mother-in-law makes killer mini chocolate chip pumpkin muffins for every holiday and occasion and these remind me of hers 🙂 They look delicious. (And I agree - 5am is EARLY!)

      Reply
    3. honeyb

      November 22, 2009 at 6:51 pm

      Those are great looking muffins!

      Reply
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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    16 shares