Pumpkin Cranberry Muffins

5 from 1 vote

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.

Course Breakfast & Brunch

Cuisine American

Keyword Pumpkin Cranberry Chip Muffins, Pumpkin Cranberry Muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 313kcal

Author Shelby Law Ruttan

Equipment

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