Pumpkin Ginger Cranberry Muffins
Discover the ultimate fall treat with these Pumpkin Ginger Cranberry Muffins—a delightful blend of warm spices, tangy cranberries, and sweet candied ginger in every bite. Moist and fluffy thanks to pumpkin puree, these muffins bring together the perfect harmony of seasonal flavors, sweetened with a balance of granulated and brown sugar for a cozy, homemade taste. The addition of finely chopped candied ginger adds a subtle zing, while the fresh or frozen cranberries provide bursts of tartness that brighten each bite. Ready in just over 20 minutes, this easy-to-follow recipe creates 12 muffins that are perfect for breakfast, a snack, or dessert. Whether you’re looking for a snack to enjoy with coffee or a crowd-pleasing treat for your next fall gathering, these muffins are a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen cranberries (chopped)
- 0.25 cup Candied ginger (chopped finely)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
Add the eggs one at a time to the wet mixture, whisking well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
Fold in the chopped cranberries and candied ginger evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these sweet and tangy fall-inspired treats!
Nutrition Facts
Calories |
3332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 534.8 g | 194% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 308.0 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 313 mg | 24% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1254 mg | 27% | |
*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.
