Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins

In this recipe:

based on 15 reviews
This Looks YUMMY!
2
10 min.
prep
45 min.
total
12 muffins

Cranberry Pumpkin Muffins have a wonderful combination of flavors and take less than an hour to make. These are great for breakfast, brunch or snacks.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 6-ounce package OCEAN SPRAY® CRAISINS® Original Dried Cranberries
  • 1/2 cup oil
  • 1/4 cup milk
  • 1/4 cup molasses
  • 1 large egg
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PREHEAT oven to 350° F. Grease or paper-line 12 muffin cups.


COMBINE
flour, brown sugar, baking soda, cinnamon, nutmeg and salt in medium bowl. Combine pumpkin, sweetened dried cranberries, vegetable oil, milk, molasses and egg in separate medium bowl. Add to flour mixture, mixing just until the dry ingredients are moist. Spoon batter into prepared muffin cup, filling 2/3 full.

BAKE for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire rack to cool slightly.

Recipe courtesy of Ocean Spray Cranberries, Inc.

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The Best

Wonderful recipe. The flavors go well together nicely. I added a small handful of chocolate chips and a dash of cloves. I've also used fresh pummkin, and it's ok to double the recipe. Doubling the recipe made two dozen muffins plus one dozen mini muffins.

- Gloria Mauno from San Diego, CA

Cranberry Pumpkin muffins

Took these to church and they sure disappeared quickly. Very easy and tasty muffins to make.

- Kris Gradin from Parkers Prairie, MN

Alternate Ingredients

This muffin recipe reminded me of one my favorites, Cranberry Pumpkin Bread. I substituted orange juice for the milk and used whole wheat flour for extra fiber. The muffins tasted great!

- Jolie Misek from Bull Valley, IL

Cranberry Pumpkin Muffins

These were nice and moist. I really enjoyed the flavor of the pumpkin with the cranberries.

- Suzanne Silva from Uncasville, CT

EXCELLENT!!

It's hard to find a good muffin recipe, one where they don't turn out like hockey pucks. I found the pumpkin made these muffins extra light and moist. They taste like pumpkin pie! I love the cranberry-pumpkin combination! I used frozen whole cranberries and they turned out perfectly! Even my picky daughter likes them!

- Lisa Hughes from NY

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 270
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 220mg (9% of DV)
  • Carbohydrates: 43g (14% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 25g
  • Protein: 3g
  • Vitamin A: 50% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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