Fresh Cranberry Pumpkin Muffins
Bursting with seasonal flavors, these Fresh Cranberry Pumpkin Muffins are the perfect way to celebrate fall! This easy-to-follow recipe blends the warmth of cinnamon, nutmeg, and ginger with the natural sweetness of pumpkin puree, creating a moist and flavorful base. Tart bursts of fresh cranberries and the optional crunch of toasted pecans or walnuts take these muffins to the next level, making them an irresistible treat for cozy mornings or on-the-go snacking. Ready in just 40 minutes, these muffins are simple enough for busy weekdays yet special enough for holiday gatherings. Whether served warm from the oven or enjoyed the next day, these autumn-inspired delights are sure to become a family favorite. Perfect for fans of seasonal baking, pumpkin recipes, and cranberry desserts!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 0.5 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups fresh cranberries
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing—some lumps are okay.
Fold in the fresh cranberries and chopped pecans or walnuts, if using, until distributed evenly throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 461.6 g | 168% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 230.3 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 398 mg | 31% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1575 mg | 34% | |
*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.
