Cranberry Pumpkin Muffins Recipe

4.5 28 32
Cranberry Pumpkin Muffins Recipe
Cranberry Pumpkin Muffins Recipe photo by Taste of Home
Publisher Photo

Cranberry Pumpkin Muffins Recipe

Read Reviews
4.5 28 32
Publisher Photo
Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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
  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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Reviews forCranberry Pumpkin Muffins

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camurphy260 User ID: 8431125 258378
Reviewed Dec. 20, 2016

"Delicious! I might use a few more cranberries next time."

MY REVIEW
greatwithoutgluten User ID: 6330173 257887
Reviewed Dec. 9, 2016

"So good! Loved the sweet and tart flavors. This was a big hit in my house. I will make these again!"

MY REVIEW
[email protected] 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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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

"easy and wonderful."

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

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

MY REVIEW
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."

MY REVIEW
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!"

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