Show Subscription Form

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

Pumpkin Cranberry Muffins Recipe

Read Reviews
4.5 11
Publisher Photo
Spicy pumpkin perks up these muffins, and cranberries lend a sweet-and-sour tang. Made with wholesome whole wheat, they're great to bring to a brunch. —Lynne Parrish, Phoenix, Arizona
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings


  • 1-1/4 cups whole wheat flour
  • 3/4 cup sugar
  • 1/4 cup oat bran
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 cup canned pumpkin
  • 2/3 cup plain yogurt
  • 1/4 cup canola oil
  • 3/4 cup dried cranberries

Nutritional Facts

1 muffin equals 188 calories, 6 g fat (1 g saturated fat), 37 mg cholesterol, 255 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, yogurt and oil. Stir into dry ingredients just until moistened. Fold in cranberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
  2. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Pumpkin Cranberry Muffins in Country Woman February/March 2010, p34

Reviews for Pumpkin Cranberry Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
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 :
Reviewed Jan. 18, 2013

"I'm rating this recipe excellent but that is based on the changes I made to it. I used half the amount of sugar called for and next time I may decrease even more or try using agave nectar instead. I used fresh homemade cranberry sauce instead of dried cranberries and because of this I took out the oil. They turned out fabulous."

Reviewed Dec. 31, 2012

"I made these muffins this afternoon. I was a little worried about reading the reviews -- everyone was modifying the recipe in some way. I had to substitute oatmeal for the oat bran as I couldn't find it in my supermarket. Seeing as oatmeal may make a heavier muffin than oat bran, I additionally subbed 1/4 cup unbleached white flour for 1/4 cup of the whole wheat. That said, I was extremely happy with how these muffins turned out. I think I might try adding walnuts to the batter to make a more substantial, meal-like, muffin. But, again, they are good as-is."

Reviewed Aug. 18, 2011

"I made these the first time following the recipe. I made them the second time and substituted buttermilk for the yogurt, added 1/2 tsp. pumpkin pie spice and 1/4 tsp. nutmeg and they were much lighter and tastier. The third time I made them, I used my altered recipe and added fresh blueberries and baked in 4 small loaf pans. Will freeze for the holidays. They were excellent."

Reviewed Mar. 28, 2011

"These tasted great but the batter was too thick to pour into the muffin tin. Also, they barely rose when cooking. I think I will try adding some water next time to make a more uniform muffin. Still, they were simple to make and had a very nice flavor to them. I substituted Splenda for the sugar, but I don't think that made any difference."

Reviewed Mar. 13, 2011

"My husband and I absolutely love these -he told me to keep making them and he'll let me know when he gets tired of them - I made 3 batches last week. I used the revised version - reduced sugar to 1/2 c. , 1 TBSP oil, 1/4 c. applesauce and I also substituted 1 of the eggs with 1 TBSP flax seed meal and 3 TBSP water. They are moist and delicious. I love healthy muffins. I keep a container in the freezer so they are always available."

Loading Image