Pumpkin Cranberry Muffins

These Pumpkin Cranberry Muffins are perfect for fall and winter. Soft and fluffy and flavored with pumpkin puree, cranberries, cozy warm spices, and a touch of orange. A delicious breakfast or snack alongside a cup of coffee or tea.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 307kcal

Author Allison - Celebrating Sweets

Ingredients

Muffins:

1-¾ cups all purpose flour*
1-½ teaspoons pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 cup granulated sugar
½ cup canola or vegetable oil
1-¼ cups canned pumpkin puree
1 teaspoon vanilla extract
¼ cup orange juice
½ teaspoon finely grated orange zest
1 ⅓ cup fresh or frozen cranberries**

Optional toppings:

coarse/sparkling sugar and/or powdered sugar

Instructions

For the muffins:

Preheat oven to 350°F. Grease a 12 cup muffin tin or line with paper liners.
In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, orange juice, and zest until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just a few streaks of flour remain. Gently stir in the cranberries, reserving a couple tablespoons, if desired, for topping the muffins.
Divide the batter between 12 muffin cups (I use an ice cream scoop). Add a couple extra cranberries on top of the muffins, if desired. Sprinkle with a little coarse/sparkling sugar. Bake for about 20 minutes (likely a few minutes longer if your cranberries are frozen), until a toothpick inserted into the center of the muffins comes out clean. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
Optional: dust the muffins with powdered sugar just before serving.

Notes

*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and then level it off with the back of a knife.

**I like to halve large cranberries and keep the smaller ones whole.

Serve muffins warm or at room temperature. Store leftover muffins in the refrigerator for up to 3 days, heating slightly before serving. Leftover muffins can be frozen for up to 2 months.

Nutrition