Skip to Content

Pumpkin Cranberry Muffins for a Fall Treat

Learn how to make pumpkin cranberry muffins that are perfect for an autumn breakfast or brunch! This recipe is easy, quick, and delicious.

Pumpkin Cranberry Muffins

Breakfast – the most important meal of the day! And when it comes to baked goods, autumn is my favorite time of year. I love pumpkin spice coffee, pumpkin desserts, and just about anything else that has to do with the world’s greatest gourd.

This recipe combines two of my favorite flavors – pumpkin and cranberry – into one delicious fall breakfast item. You’re absolutely going to love these pumpkin cranberry muffins, and they really easy to make.

If I might suggest a delicious breakfast buffet of fall flavors, these are tasty alongside our maple chai donuts, pumpkin bagels, and baked apple cider donuts. I can’t wait for you to give them a try!

pumpkin cranberry muffin recipe

Tips for Making Muffins

Before we dive into the recipe, I wanted to share some important tips for making muffins. If you’re more experienced with baking, you might already know this stuff and can just scroll down to the recipe. Otherwise, I hope these tips help result in the most delicious muffins you’ve ever had!

Spoon and Level

Make sure to measure your flour using the spoon and level technique. Adding too much flour can result in dry, dense muffins.

Don’t Overmix the Batter

Mix ingredients until just mixed. This means right when they are combined, stop and resist the temptation to go further. If you overmix the batter, it can add air. Your muffins will flatten as they bake. If there are some lumps in the final mix, that is fine.

Use Liners for Longevity

If you don’t have liners, that doesn’t mean you are out of luck. You can grease the muffin tin with a spray or butter. Having said that, paper liners keep the muffins fresher for longer as it helps them from drying out.

Don’t Overfill

I wouldn’t fill the cups more than 75% full so that you can prevent them from spilling over. You’re more likely to get round tops with a 75% fill.

Cool Them Down Properly

I know this sounds strange, but cooling muffins down properly after baking is important. Remove the muffin tin from the oven, and let them sit for about five minutes. Then take them out and place them on a wire rack.

If you take them out too soon, the muffins could fall apart (especially if they aren’t in a liner). If you leave them in the muffin tin, They could get soggy. You don’t want either of these scenarios.

Flour, baking powder, milk, brown sugar, egg, pumpkin puree, butter, vanilla extract, cranberries

Are you ready to make these pumpkin cranberry muffins? First you’re going to need to gather some goodies. Here’s what you’ll need.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup whole milk
  • 1/2 cup lightly packed brown sugar
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup dried cranberries

Recipe Notes You Might be Interested In

  • Don’t forget to first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
  • A soup ladle or ice cream scoop works well for transferring the batter into the muffin cups without making a mess.
  • I used whole milk, but feel free to substitute any variation you have— even non-dairy milks will work! I personally don’t feel there is much of a difference in baked goods with the fat content in milk (if it’s not a major component of the recipe).
  • Light brown sugar is great in this recipe because it adds a bit of earthiness and sweetness. but feel free to substitute granulated sugar if you prefer.
  • Dried cranberries work here because they add great texture and flavor. I don’t recommend substituting fresh cranberries. You can use craisins.
  • Muffins freeze wonderfully, so if you can’t enjoy them all on the day they’re made, wrap them in plastic wrap and put them in the freezer for later. They can be in the freezer for up to three months.
pumpkin fresh cranberry muffins

You’re going to love how the tart cranberries balance the sweetness of the other ingredients. These are a must-make fall goodie.

cranberry pumpkin muffins

Get the printable recipe card for these muffins below.

Yield: 12 muffins

Pumpkin Cranberry Muffins

pumpkin and cranberry muffins

Learn how to make delicious pumpkin and cranberry muffins that are perfect for an autumn breakfast or brunch!

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup whole milk
  • 1/2 cup lightly packed brown sugar
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup dried cranberries

Instructions

  1. Preheat your oven to 350F. Line 12 muffin tins with paper liners or spray them with nonstick baking spray.12 cavity muffin tin
  2. In a large bowl, whisk together the flour and baking powder until combined.Flour, sugar, and baking powder whisked together in a bowl
  3. In another bowl, mix together the milk, brown sugar, egg, pumpkin puree, melted butter, and vanilla extract.Mix together the milk, brown sugar, egg, pumpkin puree, melted butter, and vanilla extract
  4. Add the wet ingredients to the dry and whisk until no large lumps remain. Make sure to mix until just combined.Dry ingredients combined with wet ingredients to make muffin batter
  5. Add the dried cranberries and fold them in gently.Folding the cranberries into the batter
  6. Divide the batter between the muffin tins, filling each one 3/4 of the way full (I use a 1/4 cup cookie scoop to ensure they’re all the same size).Muffin tin filled with pumpkin cranberry muffin batter
  7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.Placing-muffins-into-the-oven
  8. Transfer the muffins to a wire rack to cool and enjoy warm or at room temperature.pumpkin cranberry muffin recipe

Notes

Store leftover muffins in an airtight container in the fridge for up to two days.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 186Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 74mgCarbohydrates: 36gFiber: 2gSugar: 19gProtein: 3g

Did you make this recipe?

Please leave a rating or share a photo on Pinterest!


If you enjoyed this muffin recipe, I’d love for you to check out these other posts:

Skip to Recipe