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!
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❤️ 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
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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.
🔪 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.
🥄 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.
📚 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
Pumpkin Cranberry Muffins
Equipment
- Large cookie scoop
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.
Inspired by eRecipeCards
Honeybunch, this is just stunning! Love the photos so much.
And very seasonal recipe with all the pumpkins popping up at the market!
Katherine Martinelli
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!)
honeyb
Those are great looking muffins!