Cranberry Pumpkin Muffins

(5 stars based on 15 reviews)

Rate & Review

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.

share with your friends

Cranberry Pumpkin Muffins

Your Friend’s Email Addresses:
(separated by semicolons)

Your Message: (250 characters max)

The names and email addresses are needed for delivery only and will not be retained. For more information, please visit our PRIVACY POLICY.

Your Name:

Your Email:

Send me a copy, too!

Cancel Share This Recipe

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

Directions:

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.

Review This Recipe

The Best

Gloria Mauno from San Diego, CA

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.
Cranberry Pumpkin muffins

Kris Gradin from Parkers Prairie, MN

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

Jolie Misek from Bull Valley, IL

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!
Cranberry Pumpkin Muffins

Suzanne Silva from Uncasville, CT

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

Lisa Hughes from NY

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!
So Good!

Lisa Hughes from Ontario

These muffins are nutritious and taste really good! It's hard to find a muffin recipe that doesn't turn out like hockey pucks. They are moist and keep well. I love the cranberries, they go well with the pumpkin.
Cranberry Pumpkin Muffins

Lisa Hughes from Ottawa, Ontario

Simply superb!
Pumpkin Cranberry Muffins

Sherry LaSota from

These are SO good - and very popular. I'd like to know how they are with whole wheat flour and maybe applesauce in place of some of the oil....
Cranberry Pumpkin Muffins

Angela Brown from Acworth, GA

These muffins are delicious! I used fat free milk and canola oil instead of regular milk and vegetable oil. I would like to try the recipe with whole wheat flour next time.
What a great morning muffin!

Elizabeth Eckley from SEBRING, OH

Very good and easy to make and a lot better than cereal in the morning.
Pleasantly Suprised

Nancy Torosian from Geneva, IL

Wow! These muffins were really good. They were sweet but not too sweet and had a nice delicate crumb. My son loves pumpkin muffins from the bakery but he said he liked these better. This recipe is a keeper.
cranberry pumpkin muffins

Jacqueline Bernard from FALL RIVER, MA

Delicious! I used fresh cranberries in place of the dried, a nice tang and added a little moisture. Everyone loved them, especially warm from the oven with butter!
Cranberry Pumpkin Muffins

JACKIE GILMORE from OLMSTED FALLS, OH

These are great,they are light and everyone loved then and wants to know when I am going to make them again.
family favorite

Tina Russell from Spring, TX

These are excellent muffins. My 2 year old couldn't get enough. Very easy to make.
Cranberry Pumpkin Muffins

Fusun Atalay from GREENFIELD PARK, PQ

A good, healthy way to start the day. The dried cranberries, which I have on occasion replaced with raisins, provide just the right sweetness and the texture to the muffins which also freeze well.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 muffins

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.

tell us what you think