Cranberry Pumpkin Muffins Recipe
Cranberry Pumpkin Muffins Recipe photo by Taste of Home
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Cranberry Pumpkin Muffins Recipe

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4.5 26 30
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The delicate pumpkin flavor of these muffins is enhanced with tart, juicy cranberries. I sometimes dust the tops with powdered sugar for added sweetness. —Sue Ross, Casa Grande, Arizona
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 24 servings


  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1 cup fresh or frozen cranberries, chopped

Nutritional Facts

1 each: 159 calories, 5g fat (1g saturated fat), 18mg cholesterol, 108mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.


  1. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries.
  2. Fill foil-or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
Originally published as Cranberry Pumpkin Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p48

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MY REVIEW User ID: 8813758 255341
Reviewed Oct. 12, 2016

"These are so delicious. They do not last in my house! I substitute the sugar for 1 C Splenda and 1C unsweetened Apple sauce. Then I top each muffin with a streusel. Makes about 18-20 muffins."

chaosmommy User ID: 2687796 237709
Reviewed Nov. 20, 2015

"Made these for a fall bake sale and they were a hit!

I cut the sugar in half and added some applesauce."

ms11145 User ID: 1604521 236749
Reviewed Nov. 5, 2015

"I made these for our weekly ingredient challenge and this week's challenge was pumpkin. It had to be a recipe that we had never tried before. This recipe is average. I would have rated it higher; however, I have a better pumpkin muffin recipe that I enjoy using."

GoodyQueen User ID: 6208519 215446
Reviewed Dec. 20, 2014

"Delicious! Such a pretty muffin too. Next time I intend to cut the sugar back like some of the other reviews suggested and add more cranberries."

pattyamoore User ID: 4228909 131269
Reviewed Nov. 16, 2014

"Easy and wonderful."

Pinfox User ID: 7678446 56695
Reviewed Oct. 29, 2014

"Yum!! Even better the next day :)"

yuehching User ID: 224401 136238
Reviewed Dec. 29, 2013

"Soft, moist and delicious. I followed the recipe except I used only 1 cup sugar, ½ cup fresh cranberries and ½ cup dried cranberries. It turned out just the way we liked it. Thanks for sharing."

grandmasonnalea User ID: 1572321 91776
Reviewed Nov. 2, 2013

"We loved this recipe. I used dried cranberries and did not chop them. I doubled the recipe and added an additional cup of cranberries and used a 15 oz can of pumpkin. I made some into individual small loaves to give away and the rest into muffins. FYI: You'll need a large bowl if you double the recipe. Definitely a keeper!"

ebramkamp User ID: 702841 78275
Reviewed Oct. 30, 2013

"These are delicious and the addition of the tart cranberries is perfect. Added bonus-Your house will smell fabulous while these are baking."

ZHammer User ID: 3586769 132301
Reviewed Jul. 20, 2013

"Easy to make, these muffins are very moist and tasty! I did as someone else suggested and just added the entire can of pumpkin and cut back just a little on the oil. Next time, however, I think I will add just a bit more of the pumpkin pie spice. I added some chopped walnuts, and instead of chopping the cranberries, I left them whole, which adds a nice burst of flavor when you bite into them. Even my husband, who isn't a big fan of pumpkin asked for more. This recipe is staying in my box."

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