Cranberry Pumpkin Muffins
Bursting with seasonal flavors, these cranberry pumpkin muffins are the ultimate fall-inspired treat that perfectly balances sweet and tart. Made with creamy pumpkin puree, warm spices like cinnamon and nutmeg, and studded with juicy cranberries, these tender muffins are a delightful way to celebrate autumn mornings. A quick 15-minute prep makes these an easy go-to recipe, while a sprinkling of turbinado sugar adds an irresistible crunch. Perfect for breakfast, brunch, or a festive snack, these moist muffins deliver cozy, comforting vibes in every bite. Bake up a batch to enjoy the wholesome taste of fall in just 20 minutes!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 2 large Eggs
- 1 cup Pumpkin puree (unsweetened)
- 0.5 cup Unsalted butter (melted and slightly cooled)
- 0.25 cup Whole milk
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen cranberries (coarsely chopped)
- 2 tablespoons Optional: Turbinado sugar (for sprinkling)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, baking soda, salt, and nutmeg until well combined.
In a separate medium bowl, whisk the eggs, pumpkin puree, melted butter, milk, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; it's okay if a few lumps remain.
Fold in the chopped cranberries gently, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with a pinch of turbinado sugar for added crunch and sweetness.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
Calories |
3069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 486.8 g | 177% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 252.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 319 mg | 25% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1831 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
