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–+ servings

Pumpkin Cranberry Muffins

Ania
These Pumpkin Cranberry Muffins are perfect for the autumn and winter. They are soft and fluffy muffins full of pumpkin, cranberries, and warm spices in every bite.
5 from 1 vote

Ingredients
 
 

Instructions
 

  • Preheat the oven to 375°F. Line the muffin tin with liners and set aside. This recipe makes 16 regular-sized muffins total.
  • In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, and salt. Mix together and set aside.
    2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp salt
  • In a large bowl, whisk brown sugar, oil, eggs, pumpkin, and vanilla. Whisk together until well combined.
    1 1/2 cups dark brown sugar, 1 cup oil, 3 eggs, 1 3/4 cups pumpkin puree, 1 tbsp vanilla
  • Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
  • In the bowl with the cranberries, add 1 tbsp of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl. Mix into the batter until just combined.
    1 1/2 cups fresh cranberries
  • Evenly divide the batter between the liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle white sugar on top.
  • Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 20 minute mark.
  • These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!