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Cranberry Pumpkin Muffins Recipe

Cranberry Pumpkin Muffins Recipe

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

Reviews for Cranberry 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."

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!"

[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."

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."

germanycook User ID: 6411056 131264
Reviewed Jun. 24, 2013

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

shannontf User ID: 6120437 132300
Reviewed Oct. 7, 2012

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

Delta Dawn User ID: 3714165 60986
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."

havetomakedinner User ID: 1605879 136236
Reviewed Mar. 4, 2011

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

sherry arvin User ID: 1142320 56612
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."

just_carol User ID: 1387265 138558
Reviewed Dec. 26, 2010

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

cthrelfall User ID: 3751140 132297
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!! :)"

Kekrs18 User ID: 1699980 91483
Reviewed Nov. 16, 2010

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

Punkyjoe81 User ID: 3773046 91770
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!"

poohbeardot User ID: 3631192 60985
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."

Hill Country Chef User ID: 5553529 136235
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."

laaalaala_13 User ID: 4652961 138557
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"

katiep User ID: 945881 91767
Reviewed Dec. 12, 2009

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

karlyoh User ID: 1369764 91766
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."

Kimbra76 User ID: 3608554 52034
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."

mmp26 User ID: 4195663 57775
Reviewed Jun. 18, 2009

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

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