Breakfast & Brunchcelebratingsweets5.0
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.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- spatula
- pan
📝 Preparation Steps
1
For the muffins:
2
preheat oven
3
Preheat oven to 350°F. Grease a 12 cup muffin tin or line with paper liners.
4
dry ingredients
5
In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
baking powder1 teaspoon
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wet ingredients
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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.
large eggs2
8
bake
9
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.
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garnish
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Optional: dust the muffins with powdered sugar just before serving.
Nutrition Facts
calories
307 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
1 g
sugar Content
31 g
sodium Content
111 mg
protein Content
2 g
cholesterol Content
43 mg
carbohydrate Content
40 g
saturated Fat Content
5 g
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