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Cranberry Pumpkin Muffins Recipe

Cranberry Pumpkin Muffins Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Cranberry Pumpkin Muffins

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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."

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."

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."

Reviewed Nov. 16, 2014

"Easy and wonderful."

Reviewed Oct. 29, 2014

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

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."

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!"

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."

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."

Reviewed Jun. 24, 2013

"Very good and easy too! I used fresh mashed pumpkin and the flavour is subtle, not overpowering. Light texture too!"

Reviewed Oct. 7, 2012

"These muffins are so moist and tasty. My kids love them!"

Reviewed Oct. 27, 2011

"Decent muffins. Followed the recipe exactly and only got 21 muffins instead of 24. Moist and nice flavor. I will make them again but I can't say they are much more than average."

Reviewed Mar. 4, 2011

"Very tasty muffin. I used squash instead of pumpkin and it was excellent!"

Reviewed Jan. 16, 2011

"I made this muffin for the first time today.Yummy!

I used a full,small can of organic pumpkin,whole wheat flour and added 1 1/2 cup chopped cranberries.I sprinkle the tops with decorator white sugar before placing in oven."

Reviewed Dec. 26, 2010

"recipe was easy to follow and muffins are tasty!"

Reviewed Nov. 23, 2010

"Delicious!! I made them with dried cranberries because I didn't have fresh or frozen. Very good - even little kids like them!! :)"

Reviewed Nov. 16, 2010

"I used applesauce instead of oil and I added slivered almonds. Yum!"

Reviewed Nov. 13, 2010

"These beautiful muffins are perfect for the holidays! I made this recipe for the first time last Thanksgiving, and baked another batch tonight. They are going to become a new November tradition for us!"

Reviewed Nov. 11, 2010

"Made this this morning for breakfast, then came back and doubled it to freeze for later! Very good. Used my home canned pumpkin and Spalenda first time and sugar the next to compare taste. Am always looking for recipes for pumpkin. This one is well worth keeping."

Reviewed Oct. 28, 2010

"Absolutely delicious...however, I reduced the sugar to 1 1/4 cups and used all of a 15oz can of pumpkin which added to the moistness and stretched the recipe. I also used 1 cup dried cranberries and added 1 cup walnut pieces. This will quickly become a favorite of my family."

Reviewed Feb. 23, 2010

"yummy, I used yogurt instead of oil so they would be really moist, but ill probably try them with the oil too"

Reviewed Dec. 12, 2009

"This is the best recipe! Make these all of the time!"

Reviewed Nov. 22, 2009

"Yummy! I love the sweet-tart flavor of the pumpkins and the cranberries. We love cinnamon so I stirred in a little extra before baking."

Reviewed Oct. 22, 2009

"I didn't get 24 muffins out of this recipe - only 12, but they were still delicious! I cut back on the sugar to about 1 1/4 - 1 1/2 cups. They were perfect - even my daughter who doesn't eat berry muffins enjoyed these."

Reviewed Jun. 18, 2009

"These are awesome tasting muffins!! My whole family loved them!!"

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