Best 13 Pumpkin Cranberry Muffins Recipes

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Searching for a delightful and festive treat to warm your taste buds this season? Look no further than the enticing world of pumpkin cranberry muffins! These delectable treats combine the rich, earthy flavors of pumpkin with the tart, tangy zest of cranberries, creating a perfect symphony of flavors in every bite. Whether you're starting your day with a cozy breakfast or indulging in a sweet snack, these muffins promise to deliver a burst of seasonal joy with every bite. Join us as we embark on a culinary journey to discover the secrets behind the best pumpkin cranberry muffin recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY PUMPKIN MUFFINS



Cranberry Pumpkin Muffins image

These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.

Provided by Robin L.

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
¾ cup brown sugar, packed
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 cup canned unsweetened pumpkin puree
2 eggs, lightly beaten
½ cup butter, melted
¼ cup buttermilk
2 teaspoons vanilla extract
1 cup dried, sweetened cranberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
  • Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
  • Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
  • Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.

Nutrition Facts : Calories 253 calories, Carbohydrate 40.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 329.5 mg, Sugar 22.3 g

HEALTHY PUMPKIN CRANBERRY MUFFINS



Healthy Pumpkin Cranberry Muffins image

Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!

Provided by simplytater

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 18

½ cup milk
1 ½ teaspoons white vinegar
½ cup whole wheat flour
½ cup all-purpose flour
½ cup quick cooking oats
1 teaspoon baking soda
¾ teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup canned pumpkin
½ cup packed brown sugar
¼ cup white sugar
2 tablespoons vegetable oil
1 egg
½ cup coarsely chopped fresh cranberries
¼ cup dried cranberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  • Stir milk and vinegar together in a small bowl.
  • Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  • Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 28.1 g, Cholesterol 16.3 mg, Fat 3.4 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 236.1 mg, Sugar 16.1 g

CRANBERRY PUMPKIN MUFFINS



Cranberry Pumpkin Muffins image

Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. -Sue Ross, Casa Grande, Arizona

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
1 cup fresh or frozen cranberries, chopped

Steps:

  • Preheat oven to 400°. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries., Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 108mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN-CRANBERRY MUFFINS



Pumpkin-Cranberry Muffins image

Brighten breakfast-or mid-afternoon, for that matter-with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 12

2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
1 cup sweetened dried cranberries
1/2 cup chopped pecans
Coarse sugar, if desired

Steps:

  • Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
  • In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.

Nutrition Facts : Calories 300, Carbohydrate 40 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 21 g, TransFat 0 g

FRESH CRANBERRY PUMPKIN MUFFINS



Fresh Cranberry Pumpkin Muffins image

From an Ocean Spray Cranberry flyer that I found in my huge collection of saved recipe clipouts. I love cranberries and I love the flavor of pumpkin so of course I love putting the two together in any baked good. Remember, if using fresh cranberries that you've frozen to save for later, do not thaw the frozen cranberries before using - they will turn to mushy.

Provided by HokiesMom

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 cups flour
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup solid-pack pumpkin
2 cups fresh cranberries, coarsely chopped (you may use frozen, just do not thaw!)
1/2 cup oil
1/4 cup 1% low-fat milk (or higher in fat content, but I've found skim does not work well)
1/4 cup molasses
1 egg

Steps:

  • Preheat oven to 350F and grease or paper line 12 muffin tins.
  • Combine dry ingredients in a medium mixing bowl.
  • Combine remaining ingredients in a separate mixing bowl.
  • Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
  • Fill each muffin cup 2/3rds of the way full with batter.
  • Bake for 30 minutes or until golden brown.
  • Cool slightly before removing from tins to cool on a wire rack.

Nutrition Facts : Calories 230.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 17.9, Sodium 216.9, Carbohydrate 33.1, Fiber 1.5, Sugar 13.9, Protein 3

PUMPKIN CRANBERRY MUFFINS



Pumpkin Cranberry Muffins image

Provided by Food Network

Categories     dessert

Yield 12 muffins

Number Of Ingredients 16

1 cup fresh cranberries
1/2 cup walnuts
1/4 cup packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Muffin batter
1 cup cooked pumpkin puree
2 eggs
1/4 cup vegetable oil
1/4 cup buttermilk
1/4 cup unsulphured molasses
2 teaspoons grated fresh ginger root
11/2 cups unbleached white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat the oven to 375 degrees. Oil the muffin tin or line it with paper cups.
  • Rinse and sort the cranberries. Coarsely chop the cranberries and walnuts by hand or in a food processor. Add the brown sugar, ginger, and cinnamon; mix well and set aside.
  • Whisk together the pumpkin, eggs, oil, buttermilk, molasses, grated ginger root, cinnamon, and brown sugar in a mixing bowl. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Combine the wet and dry mixtures, stirring until just blended; the batter will not be completely smooth.
  • Fill the prepared muffin cups about 3/4 full and top each muffin with about 1 tablespoon of the cranberrynut mixture. Bake for about 30 minutes, until a knife inserted in the center of a muffin comes out clean.

QUICK CRANBERRY PUMPKIN MUFFINS



Quick Cranberry Pumpkin Muffins image

I have been making these for years. I used to make them in bread form, but having 7 children it was just easier to dole out a muffin than cut up the messy loaf. I also began giving these out as Christmas food gifts. This was requested by my 17-year-old son for our dessert we have to bring to his football banquet. My 21-year-old daughter who moved to Ogden, Utah with her husband and 2 kids wants to make these muffins for her in-laws who will be spending the Thanksgiving holidays with them.

Provided by iamblessedx7

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 30m

Yield 24

Number Of Ingredients 10

2 eggs, slightly beaten
2 cups white sugar
1 cup solid pack pumpkin
½ cup corn oil
2 tablespoons orange zest
2 ½ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups cranberries, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
  • Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
  • Scoop batter into prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 28.6 g, Cholesterol 13.6 mg, Fat 5.1 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 131.2 mg, Sugar 17.3 g

WHITE CHOCOLATE CRANBERRY PUMPKIN MUFFINS



White Chocolate Cranberry Pumpkin Muffins image

These spicy muffins are moist and full of flavor. The cranberry perfectly complements the pumpkin flavor while hints of orange keep the muffins tasting light. The white chocolate chips are optional if you want to make these more of a yummy dessert. The perfect fall treat!

Provided by CelticMommy

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 36

Number Of Ingredients 13

3 ½ cups all-purpose flour
3 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon allspice
4 eggs
1 cup vegetable oil
2 cups pumpkin puree
2 cups orange juice
2 teaspoons vanilla extract
1 cup white chocolate chips
1 cup dried cranberries
1 cup brown sugar, for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.
  • Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 40.1 g, Cholesterol 21.7 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 182.5 mg, Sugar 29.3 g

PUMPKIN CRANBERRY MUFFINS



Pumpkin Cranberry Muffins image

Spicy pumpkin perks up these muffins, and cranberries lend a sweet-and-sour tang. Made with wholesome whole wheat, they're great to bring to a brunch. -Lynne Parrish, Phoenix, Arizona

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

1-1/4 cups whole wheat flour
3/4 cup sugar
1/4 cup oat bran
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup canned pumpkin
2/3 cup plain yogurt
1/4 cup canola oil
3/4 cup dried cranberries

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, yogurt and oil. Stir into dry ingredients just until moistened. Fold in cranberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. ,

Nutrition Facts : Calories 188 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 255mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CRANBERRY PUMPKIN MUFFINS



Cranberry Pumpkin Muffins image

Make and share this Cranberry Pumpkin Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 45m

Yield 12-18 muffins

Number Of Ingredients 9

2 eggs, slightly beaten
2 cups sugar
1/2 cup cooking oil
1 cup pumpkin
2 1/4 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped fresh cranberries or 1 cup frozen cranberries

Steps:

  • Combine eggs, sugar, oil and pumpkin, mix well.
  • Combine flour, spice, soda, and salt in a bowl. Make a well in the center and pour pumpkin mixture into well.
  • Stir just until dry ingredients are moist. Stir in cranberries.
  • Spoon into greased muffin pans.
  • Bake at 350 degrees for about 30 minutes. I start checking for doneness around 20 minutes.

PUMPKIN CRANBERRY MUFFINS



Pumpkin Cranberry Muffins image

Make and share this Pumpkin Cranberry Muffins recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 35m

Yield 24-30 muffins

Number Of Ingredients 15

2 cups pumpkin puree, canned or fresh (not pumpkin pie filling)
3 cups sugar
1 cup buttermilk
1 cup vegetable oil
4 large eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons ginger powder
1/2 teaspoon nutmeg (freshly grated is best)
3/4 teaspoon clove
1 teaspoon salt
1 cup finely chopped pecans, toasted (optional)
1 cup dried cranberries (Craisins are good)

Steps:

  • Set oven to 350 degrees.
  • In a bowl, mix together the pumpkin puree and sugar.
  • Stir in oil and buttermilk.
  • Beat the eggs lightly; add to the mixture.
  • In another bowl, mix together flour, baking powder, baking soda, spices and salt Add to the pumpkin mixture; stir JUST until moistened (lumps in the batter is okay).
  • Stir in nuts (if using), and cranberries.
  • Scoop into regular size, or mini size muffin tins which have been sprayed with oil, or generously buttered, or lined with paper liners.
  • Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done.
  • Note: the cranberries can be replaced with mini chocolate chips if desired.

CRANBERRY PUMPKIN MUFFINS



Cranberry Pumpkin Muffins image

If you love pumpkin, this easy muffin recipe is for you. The fall spices blend perfectly with the tart cranberries, sweet apples, and crunchy walnuts. Don't be concerned about the lack of eggs in this recipe. The pumpkin is a great healthy substitute that adds to the overall flavor. Delish!

Provided by TAMMY WADE

Categories     Sweet Breads

Time 35m

Number Of Ingredients 9

1 pkg 18.25 oz. yellow cake mix
1 can(s) 15 oz. pumpkin
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 c fresh or dried cranberries
1 c apples, chopped
1/2 c walnuts, chopped
turbinado sugar (sugar made from sugar can extract)

Steps:

  • 1. Preheat oven to 350. Grease or line with paper liner a 12 cup muffin pan.
  • 2. In a large bowl add cake mix, pumpkin, and spices.
  • 3. Mix until blended.
  • 4. Fold in cranberries.
  • 5. Then add apples.
  • 6. Finally, fold in nuts.
  • 7. Spoon equal amounts of batter into muffin tin, filling each almost 1/2 full. Sprinkle tops with turbinado sugar.
  • 8. Bake 20-25 min or until toothpick comes out clean.
  • 9. Let cool and enjoy!

PUMPKIN-CRANBERRY MUFFINS



Pumpkin-Cranberry Muffins image

Brighten breakfast-or mid-afternoon, for that matter-with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 12

2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
1 cup sweetened dried cranberries
1/2 cup chopped pecans
Coarse sugar, if desired

Steps:

  • Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
  • In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.

Nutrition Facts : Calories 300, Carbohydrate 40 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 21 g, TransFat 0 g

Tips:

  • For a sweeter muffin, add an extra 1/2 cup of sugar to the batter.
  • If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
  • If you don't have pumpkin puree, you can make your by roasting a pumpkin and then pureeing it in a food processor.
  • For a gluten-free muffin, use gluten-free flour.
  • For a vegan muffin, use a flax egg instead of a regular egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes.

Conclusion:

Pumpkin cranberry muffins are a delicious and festive treat perfect for fall and winter. They're easy to make and can be enjoyed by people of all ages. With their moist texture, sweet and tangy flavor, and beautiful presentation, these muffins are sure to be a hit at your next gathering. So next time you're looking for a special treat, give these pumpkin cranberry muffins a try. You won't be disappointed!

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