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Pumpkin Cranberry Muffins

Helen T. Patterson
Tender, moist muffins loaded with pumpkin puree and fresh cranberries.
Easy to prepare and naturally wholesome, they’re a perfect breakfast, snack, or on-the-go treat for any day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 (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.