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

Cranberry Pumpkin Muffins Recipe

Publisher Photo
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

Ingredients

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

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.

Directions

  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

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

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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!

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Jun. 24, 2013

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT