These Pumpkin Cranberry Muffins are soft and full of flavor, combining the sweetness of pumpkin with tart cranberries. Perfect for a cozy morning treat!
When I make these muffins, my kitchen smells amazing! They’re great for breakfast or a snack, and I can’t help but eat one (or two!) right out of the oven. 🍂🧁
Ingredients & Substitutions
Flour: All-purpose flour works perfectly here, but if you need a gluten-free option, use a 1:1 gluten-free flour blend. I’ve tried almond flour for a nutty flavor, but it might require a bit of extra baking powder.
Pumpkin Purée: Canned pumpkin purée is simple and great. If you want, you can roast and pureé fresh pumpkin. Just make sure it’s not pie filling, as that will add unwanted spices and sugar.
Oils: Vegetable oil keeps the muffins moist. I often use melted coconut oil for a subtle flavor twist. You could use olive oil too, but it might alter the taste slightly.
Cranberries: Fresh cranberries are ideal for a tart bite, but dried cranberries or even raisins work well too. If you’re using dried, soaking them helps soften them up and keep moisture in the muffins.
Dairy Alternatives: For milk, almond milk, oat milk, or soy milk all work. I usually go with almond milk for its creaminess and lower calories.
How Do You Ensure Your Muffins Are Perfectly Moist and Fluffy?
One key to great muffins is to avoid overmixing the batter. Overmixing can lead to dense, tough muffins. Always mix until just combined! Here are some tips:
- Whisk dry ingredients in one bowl and wet in another, then combine gently.
- Use a spatula to fold in cranberries; this helps keep the batter light.
- Filling muffin cups about 3/4 full gives them room to rise without spilling over.
Another tip for moist muffins is to not overbake them. Check for doneness a few minutes before the suggested time—muffins should spring back when lightly pressed.
Delicious Pumpkin Cranberry Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (or dairy-free milk alternative)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup fresh or dried cranberries (if dried, soak in warm water for 10 minutes and drain)
- Optional: 1/2 cup rolled oats for topping or mixing inside
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20 minutes to bake, for a total of about 35-40 minutes from start to finish. These muffins are quick to whip up, and once they bake, your kitchen will smell heavenly!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While it’s warming up, you can get everything else ready. Line a 12-cup muffin tin with paper liners or lightly grease it with some cooking spray or oil.
2. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until they are all mixed evenly. This ensures your muffins have a consistent flavor throughout!
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk until everything is smooth and well combined. You want a nice creamy mixture here!
4. Combine Wet and Dry Mixtures:
Now, add the wet ingredients to the dry ingredients. Using a spatula, gently fold them together until just combined. Be careful not to overmix; we want fluffy muffins, not dense ones!
5. Add in the Cranberries:
Gently fold in the cranberries and, if you’re using them, the oats. This adds great texture and bursts of flavor!
6. Fill the Muffin Cups:
Divide the muffin batter evenly among the 12 cups, filling each about 3/4 full for optimal rising.
7. Bake and Enjoy:
Pop the muffin tin into the oven and bake for 18-22 minutes. They are ready when a toothpick inserted into the center comes out clean. Once done, take them out and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
8. Store and Serve:
Enjoy these warm or at room temperature. If you have any leftovers, store them in an airtight container at room temperature for 2-3 days or refrigerate to keep them fresh longer. They make such a delightful snack!
Enjoy your soft, moist muffins filled with warm pumpkin spice and tart cranberries!
Can I Use Fresh Cranberries Instead of Dried?
Absolutely! Fresh cranberries add a wonderful tartness to the muffins. If you’re using dried cranberries, soaking them in warm water for about 10 minutes will help soften them and keep the muffins moist.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit to thicken). Both options work well to bind the ingredients together!
How Should I Store Leftover Pumpkin Cranberry Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. For longer storage, you can freeze them wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months.
Can I Make These Muffins Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free 1:1 baking blend. Just make sure it contains xanthan gum in the mix, or add it separately for the best texture.
