The fall season is in full swing and it’s time for baking! What could be more festive than a fresh batch of Cranberry Pumpkin Muffins? These muffins are perfect as a morning breakfast treat or to satisfy any afternoon sweet tooth. These Cranberry Pumpkin Muffins have a wonderful moist texture with notes of warm spices, and a subtle hint of tartness from the cranberries. Made with common ingredients, these bake up into delicious, fluffy muffins. I was asked by Carusele to participate in the #BakingAtHome campaign, sponsored by Clabber Girl® Baking Powder. Although I have been compensated, all opinions are my own.
Do you love this time of year? I do! I get so excited when the leaves turn orange and red, pumpkins start appearing everywhere, and of course Thanksgiving is just around the corner. One of my favorite things about this time of year are all the delicious pumpkin and cranberry recipes that come out. That is why I wanted to combine the best of both worlds with these Cranberry Pumpkin Muffins. They are super easy to make at home with ingredients you probably have in your pantry right now! The best part is they are not too sweet but will leave you feeling satisfied. So, if you want a new recipe to try this fall or need an excuse to buy some more cranberries – give these muffins a go!
Fall Baking Pantry Staples
I don’t know about you, but there are many pantry staples I love to stock up on during the fall season. Since I bake a lot I refresh my baking powder, and baking soda every 6 months. Some of my favorite brands are Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening.
Since 1850 Clabber Girl Baking Powder had been the #1 brand of baking powder in America. In these muffins, baking powder is used to increase the volume and lighten the texture.
We go through so much oil and shortening that I am always buying more. My favorite brand is Crisco since they are a trusted brand of over 100 years! I love their shortening and oil products that help to always deliver consistent results for my baked goods and meals.
How to Make Cranberry Pumpkin Muffins
This is just a quick overview. Find all the instructions in the printable recipe card below.
- Preheat oven to 375 degrees F. Line muffin tin with liners.
- Whisk together dry ingredients.
- In another bowl combine wet ingredients.
- Add the dry ingredient to the wet ingredients.
- Fold in rough-chopped cranberries.
- Fill each liner with batter about 3/4 of the way.
- Bake for 20-25 minutes. Ovens vary so check them at the 25 minute mark for doneness.
Variations of this Recipe
This recipe is so delicious as is, but if you want to make some tweaks, here are some optional changes you can make.
Sugars – You can swap the dark brown sugar for light brown sugar. If you prefer to not have a warm, spicy flavor you can opt out of using the molasses.
Add-ins – If you want to just make these as pumpkin muffins, skip the cranberries. You can also enjoy these with various add-ins like 1 cup of chocolate chunks, or one cup of nuts like walnuts or pecans.
Oil – If you prefer to not use Crisco All-Vegetable shortening, feel free to use Crisco Vegetable Oil in the same measurement.
Topping – These muffins taste delicious with the cinnamon and sugar topping, but they are also good without it.
Making Cranberry Pumpkin Muffins Ahead of Time
If you would like to make this muffin batter ahead of time, feel free to make the batter without the cranberries in it. I suggest making it the night before, covering it tightly, and then adding the chopped berries in right before baking them. Did you know that chilling muffin batter overnight in the fridge is a great idea? This makes them more moist, delicious, and fluffier with more height.
Want to freeze these pumpkin cranberry muffins for later? Cool the baked pumpkin muffins on wire racks until they reach room temperature before wrapping tightly in plastic wrap and placing them inside an airtight container in the freezer. These will last for up to 3 months when stored properly. To enjoy, thaw muffins in the refrigerator and heat in the microwave for 30-45 seconds to warm.
Allow these muffins to fully cool before storing them in an air-tight container. If they are stored warm, the tops will lose their crunch. They will last for up to 5 days when stored in an airtight container in a cool, dry place.
More Delicious Pumpkin Recipes
Want more delicious pumpkin baked goods to try out this season? These are some of my favorite ways to use pumpkin in the kitchen. I’m sure one (or more) will be perfect for your holiday meal this year.
- Jumbo Pumpkin Muffins
- Pumpkin Pecan Pie
- Iced Pumpkin Puff Pastry
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Dump Cake
- Pumpkin Spice Snowball Cookies
Cranberry Pumpkin Muffins Recipe
- 12-count muffin tin & 6-count
- large & medium-sized mixing bowls
- rubber spatula
- can opener
- cutting board & knife
- ice cream scooper
- 1 ¾ cup all-purpose flour
- ¾ teaspoon Clabber Girl® Baking Soda
- ¼ teaspoon Clabber Girl® Baking Powder
- ⅛ teaspoon salt
- 2 teaspoons Spice Islands Pumpkin Pie Spice
- 1 cup granulated sugar
- ½ cup dark brown sugar
- ¼ teaspoon Spice Islands Ground Nutmeg
- 2 large eggs
- 15 ounces canned pumpkin
- 1 teaspoon Spice Island Pure Vanilla Extract
- 1 tablespoon Grandma's® Molasses
- ½ cup Crisco® All-Vegetable Shortening melted to liquid consistency
- 1 cup cranberries rough chopped
- 1 teaspoon Spice Islands Ground Saigon Cinnamon
- 3 tablespoons granulated sugar
- Adjust oven rack to the center position. Preheat oven to 375° Fahrenheit. Line muffin tins with cupcake liners.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt
- In a separate bowl, add the pumpkin puree, eggs, extract, molasses, and melted shortening; combine until fluffy and mixed.
- Slowly add the dry ingredients to the wet ingredients and combine until there are no more flour streaks. Fold in the cranberries.
- Using an ice cream scooper carefully fill each liner with batter. You can go to almost the top leaving a little space around the top. We used one 12 count tin, and one 6-count tin to bake 15 muffins.
- Bake for 20-25 minutes or until muffin top domes feel firm and are deep golden-brown. A toothpick inserted into the center of each muffin will come out clean.
- Cool muffins and enjoy!