Pumpkin Cranberry Muffins
Bursting with warm fall flavors, these Pumpkin Cranberry Muffins are the perfect balance of sweet and tangy, making them an irresistible treat for breakfast, brunch, or a midday snack. Made with real pumpkin puree, aromatic cinnamon and nutmeg, and studded with chewy dried cranberries, these muffins are wonderfully moist and packed with autumnal goodness. Optional chopped walnuts or pecans add a delightful crunch, while a blend of granulated and brown sugar enhances their depth of flavor. Quick and easy to prepare, these muffins come together in just 35 minutes and bake to golden perfection in under 25 minutes. Pair them with your favorite cup of coffee or tea for a cozy, seasonal indulgence that's ideal for fall gatherings or holiday mornings. Perfectly soft, lightly spiced, and loaded with texture, these muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 eggs
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the wells with non-stick spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, beat the eggs. Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined, being careful not to overmix.
Gently fold in the dried cranberries and chopped nuts (if using) until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
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 before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 602.8 g | 219% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 381.9 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 444 mg | 34% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1517 mg | 32% | |
*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.
