Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins
Makes: 12 servings
Total Cost:

Enjoy these delicious muffins for breakfast anytime of the year using canned pumpkin and frozen cranberries.


2 cups flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon allspice
1/3 cup vegetable oil
2 egg, large (large)
3/4 cup pumpkin (canned)
2 cups cranberries (fresh or frozen chopped)


1. Preheat oven to 400 degrees.

2. Sift together dry ingredients (flour through allspice) and set aside.

3. Beat oil, eggs, and pumpkin together until well blended.

4. Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.

5. Fold in chopped cranberries.

6. Spoon into paper lined muffin cups.

7. Bake at 400 degrees for 15 to 30 minutes.



Serve with a glass of low-fat milk for a healthy snack.

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(1 vote)
Wonderful muffins - made a few mods I love these muffins! I did make a few modifications: 1. Used 1/2 tsp dry ginger + 1/4 tsp allspice instead of 3/4 tsp allspice 2. Added 2 Tbsp more oil 3. Used frozen cherries instead of cranberries. Yum!
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Muffins came out moist and didn't overly taste like pumpkin. Keep in mind that these muffins don't rise much, so fill your muffin trays all the way up. I made these muffins twice, and both times they needed just 15 minutes to bake.
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also baked as bars
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