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Cranberry pumpkin muffins on a wooden platter.
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5 from 2 votes

Cranberry Pumpkin Muffins Recipe

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Brunch, Dessert
Cuisine: American
Keyword: cranberry pumpkin, cranberry pumpkin muffins
Servings: 15 muffins
Calories: 231cal
Author: Amy Desrosiers
Cost: $5

Equipment

  • 12-count muffin tin & 6-count
  • large & medium-sized mixing bowls
  • rubber spatula
  • Whisk
  • can opener
  • cutting board & knife
  • ice cream scooper

Ingredients

  • 1 ¾ cup all-purpose flour
  • ¾ teaspoon Clabber Girl® Baking Soda
  • ¼ teaspoon Clabber Girl® Baking Powder
  • 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

Topping

  • 1 teaspoon Spice Islands Ground Saigon Cinnamon
  • 3 tablespoons granulated sugar

Instructions

  • 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!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1muffin | Calories: 231cal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 89mg | Potassium: 128mg | Fiber: 2g | Sugar: 25g | Vitamin A: 4453IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg