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.
- 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**
- coarse/sparkling sugar and/or powdered sugar
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.
*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.
Calories: 307kcal | Carbohydrates: 40g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 111mg | Potassium: 77mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1017IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg