These Pumpkin Cranberry Muffins are tender, moist, and bursting with seasonal flavor.
Packed with fiber from pumpkin and antioxidants from fresh cranberries, they offer a naturally nutritious treat with wholesome good fats from vegetable oil.
Quick to prepare and perfect for breakfast, snacks, or meal prep, these muffins are a delightful, balanced option for everyday enjoyment.
Pumpkin Cranberry Muffins
Equipment
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- Measuring Cups and Spoons
- Whisk
- Muffin tray (10 cups)
- Muffin liners
- Oven
- Cooling Rack
Ingredients
Dry Ingredients:
- 1 ½ cups 190 g all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- Pinch of salt
Wet Ingredients:
- 1 cup 250 g pumpkin puree, preferably homemade
- 1 large egg
- ½ cup 110 g vegetable oil
- ¼ cup 60 g milk
- ¾ cup 150 g granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
Additional Ingredients:
- ¾ cup 80 g fresh cranberries, about 5 per muffin
Instructions
- Preheat Your Oven: Begin by preheating your oven to 350°F (180°C / Gas Mark 4) without the fan. Ensuring the oven reaches the correct temperature before you place the muffins inside is key for even baking. Line a 10-cup muffin tray with paper liners to prevent sticking and make cleanup easier. Lightly spray the liners with nonstick cooking spray for extra assurance, especially if using homemade liners.
- Prepare the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, egg, vegetable oil, and milk.Whisk these ingredients together until fully smooth, creating a creamy base. Add in the sugar gradually, followed by the vanilla extract and grated orange zest. Whisk again until all ingredients are fully incorporated. The pumpkin adds natural moisture and fiber, while the orange zest gives a subtle, bright flavor that complements the cranberries.
- Mix the Dry Ingredients: In a separate medium bowl, combine the flour, baking powder, cinnamon, and a pinch of salt. Use a whisk to evenly distribute the leavening and spices throughout the flour. Properly mixing the dry ingredients ensures that your muffins rise evenly and have a consistent texture. Sifting the flour is optional but can make the batter slightly lighter and fluffier.
- Combine Wet and Dry Ingredients: Slowly add the dry mixture to the wet mixture in small batches. Using a spatula or a whisk, gently fold the dry ingredients into the wet mixture until just combined. Important: Avoid overmixing. A few small lumps in the batter are perfectly fine—they help keep the muffins tender and prevent them from becoming dense. Overmixing can lead to tough, dry muffins.
- Portion the Batter: Divide the batter evenly among the prepared muffin liners, filling each cup nearly to the top. This ensures tall, fluffy muffins. Use a small ice cream scoop or a spoon for even portions. Level the tops gently with the back of the spoon if needed to create a smooth surface for the cranberries.
- Add Fresh Cranberries: Place five fresh cranberries into the top of each muffin, pressing them gently into the batter with the tip of a teaspoon. The cranberries don’t need to be fully submerged—they will bake partially inside the muffin and partially on top, creating a beautiful tart burst of flavor. Be careful not to add too many cranberries, as this can make the muffins too moist and affect baking.
- Bake the Muffins: Place the muffin tray in the preheated oven on the middle rack. Bake for 18–22 minutes, or until a skewer inserted into the center of a muffin comes out clean. Oven times may vary slightly, so begin checking at 18 minutes. The muffins should be lightly golden on top, with a firm yet soft center. Avoid opening the oven too early, as this can cause the muffins to sink.
- Cool Properly: Once baked, remove the muffins from the oven and allow them to cool in the tray for about 5 minutes. Then transfer the muffins to a cooling rack to cool completely. Proper cooling prevents soggy bottoms and helps the flavors fully develop. Cooling also makes them easier to handle when serving.
- Optional Decorating or Serving: If desired, you can decorate the muffins with a light dusting of powdered sugar, a drizzle of glaze, or a Halloween-themed cocoa icing design. These muffins are delicious on their own but can also be served with a spread of butter, cream cheese, or nut butter for extra indulgence.
- Enjoy and Store: Serve warm or at room temperature. These muffins stay fresh for 2–3 days in an airtight container at room temperature or up to a week in the fridge. They also freeze well—wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or lightly warm in the microwave before enjoying.
Notes
- For best results, allow all ingredients to come to room temperature before mixing. This ensures a smooth batter and even baking.
- Avoid overmixing the batter. Small lumps are okay—they help create tender, moist muffins. Overmixing can make them dense and dry.
- Fresh cranberries provide a tart contrast to the sweet pumpkin; do not add extra cranberries, as this may make the muffins too wet.
- Homemade pumpkin puree enhances flavor, but canned puree works as well—just add an extra tablespoon of milk if needed.
- Measuring flour properly is crucial. Use the spoon-and-level method or a kitchen scale for accurate results. Too much flour can dry out the muffins.
Chef’s Secrets for Perfect Muffins
To achieve perfectly tender muffins, start by gently folding the dry ingredients into the wet ingredients rather than stirring vigorously.
This helps preserve air pockets, resulting in a light, fluffy texture.
Using freshly grated orange zest enhances the aroma and complements the tart cranberries beautifully.
For an extra touch of flavor, try roasting your own pumpkin beforehand—it intensifies the sweetness naturally.
Additionally, lightly pressing the cranberries into the batter rather than fully submerging them prevents them from sinking to the bottom while still infusing each bite with vibrant flavor.
Serving Suggestions for Any Occasion
These muffins are versatile enough for breakfast, a snack, or a sweet treat after lunch.
Serve them warm with a pat of butter or a dollop of cream cheese for extra indulgence.
Pairing them with a hot cup of coffee, spiced tea, or even a pumpkin latte enhances their cozy, seasonal flavor.
For a festive touch, sprinkle a little powdered sugar on top or add a light drizzle of orange glaze to highlight the citrus notes.
They also make a great addition to holiday brunch spreads or lunchboxes.
Storage Tips to Maintain Freshness
Pumpkin cranberry muffins stay fresh at room temperature in an airtight container for up to 2–3 days.
For longer storage, refrigerate them for up to a week, but allow them to come to room temperature before serving for the best texture.
These muffins freeze exceptionally well—wrap each muffin individually in plastic wrap and place them in a freezer-safe bag for up to 2 months.
To enjoy, thaw overnight in the refrigerator or warm briefly in the microwave for a soft, freshly baked experience.
Frequently Asked Questions
1. Can I use canned pumpkin puree instead of homemade?
Yes! Canned pumpkin puree works perfectly. Homemade puree has a slightly richer flavor, but canned is a convenient alternative.
If your puree is thick, add a tablespoon of milk to maintain the right batter consistency.
2. Can I replace cranberries with other fruits?
Absolutely. Blueberries, chopped apples, or dried fruits like raisins or cranberries can be used.
Keep in mind that extra moisture from fresh fruits may slightly alter baking time, so check for doneness with a skewer.
3. Can I make these muffins vegan?
Yes! Replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds + 3 tablespoons water) and use a plant-based milk.
Vegetable oil or melted coconut oil works well for fat replacement.
4. How do I prevent muffins from sinking?
Avoid overmixing the batter and make sure your baking powder is fresh.
Fill the liners almost to the top but not overflowing. Bake immediately after mixing, as letting the batter sit too long can cause a collapse.
5. Can I add spices to enhance flavor?
Certainly! Adding a pinch of nutmeg, ginger, or allspice along with the cinnamon can create a warm, aromatic flavor profile.
Start with ¼ teaspoon of each spice to avoid overpowering the pumpkin’s natural taste.
