Cranberry Pumpkin Muffins Recipe – Easy Fall Baking Idea

Last Updated on 4 months by Neha Deshmukh

Cranberry Pumpkin Muffins Recipe – Easy Fall Baking Idea

Hello friends! Fall is officially here, and you know what that means – it’s pumpkin everything season! I absolutely adore the cozy flavors of pumpkin and spice, and these Cranberry Pumpkin Muffins are my go-to treat when the weather gets chilly. They’re incredibly moist, bursting with flavor, and surprisingly easy to make. I first baked these last year for a friend’s birthday, and they were a huge hit! Let me share the recipe with you.

Why You’ll Love This Recipe

These muffins are seriously special. They’re the perfect balance of sweet and tart, with the warm spices of pumpkin pie filling complementing the bright cranberries. Plus, they come together quickly – perfect for a weekend baking project or a simple breakfast treat. They’re also wonderfully soft and stay moist for days (if they even last that long!).

Ingredients

Here’s what you’ll need to whip up a batch of these delightful muffins:

• 1 cup (120g) all-purpose flour
• ½ cup (75g) dried cranberries
• ½ cup (100g) brown sugar, packed
• ½ cup (100g) granulated sugar
• 1 teaspoon (5ml) baking soda
• 1 ½ teaspoons (7.5ml) pumpkin pie spice
• ¼ teaspoon (1.25ml) salt
• 1 cup (240ml) canned pumpkin puree
• ½ cup (120ml) Greek yogurt
• 2 tablespoons (30ml) canola oil
• 1 large egg

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Pumpkin Puree Quality: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices and sugar added, which will throw off the recipe.
• Greek Yogurt Substitution Options: Don’t have Greek yogurt? Sour cream works beautifully as a substitute! You can also use plain yogurt, but it might make the muffins slightly less tangy.
• Canola Oil Alternatives: Feel free to swap the canola oil for melted coconut oil or even melted butter for a richer flavor.
• Pumpkin Pie Spice Blend Details: Pumpkin pie spice is usually a blend of cinnamon, nutmeg, ginger, and cloves. If you don’t have a pre-made blend, you can easily make your own! (See the FAQ section for a quick recipe.)
• Dried Cranberry Varieties: I prefer using regular dried cranberries, but you can also use sweetened or even tart dried cranberries depending on your preference.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat the oven to 375°F (190°C) and line a muffin tin with liners. This is a crucial step – nobody likes muffins stuck to the tin!
2. In a bowl, whisk together the flour, salt, baking soda, and pumpkin pie spice. Set this aside for a moment.
3. In a large mixing bowl, combine both sugars, pumpkin puree, oil, Greek yogurt, and egg. Beat until everything is smooth and well combined.
4. Gradually add the dry flour mixture to the wet ingredients, mixing at low speed until just combined. Be careful not to overmix – that can lead to tough muffins.
5. Gently fold in the dried cranberries. I like to do this by hand to avoid crushing them.
6. Divide the batter evenly into the prepared muffin liners. A cookie scoop helps with this!
7. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the muffins from the tin immediately and cool on a wire rack. This prevents them from getting soggy.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• Use room temperature ingredients for best results.
• For extra flavor, try adding a sprinkle of cinnamon sugar on top of the muffins before baking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a plant-based yogurt.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend. I’ve had great success with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
• Spice Level Adjustment: Add a pinch of ground ginger or cloves for a more intense spice flavor. My grandma always added a tiny bit of black pepper – it sounds strange, but it really enhances the flavors!
• Festive Season Adaptations: For Thanksgiving, add a sprinkle of chopped pecans to the batter. For Christmas, try using red and green sprinkles!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of hot chai or coffee. They also make a wonderful addition to a brunch spread. My kids love them with a smear of cream cheese!

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

• What is the best way to measure flour for these muffins? I recommend using the spoon and level method. Spoon the flour into your measuring cup and then level it off with a knife. This prevents you from packing too much flour into the cup.
• Can I use fresh cranberries instead of dried? You can, but they’ll release a lot of juice during baking, which might make the muffins a bit soggy. If you use fresh cranberries, reduce the amount to about ½ cup and toss them with a tablespoon of flour before adding them to the batter.
• Can these muffins be frozen after baking? Absolutely! Let the muffins cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months.
• What does pumpkin pie spice consist of, and can I make my own? It’s typically a blend of cinnamon, nutmeg, ginger, and cloves. To make your own, combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, and ½ teaspoon ground cloves.
• How can I tell if my muffins are overbaked? If the toothpick inserted into the center comes out with crumbs clinging to it, they’re likely overbaked. They might be a little dry, but still delicious!