Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins
Makes:
12
muffins
Prep Time:
10
minutes
Total Time:
45
minutes
based on 15 reviews
1
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.

In this recipe:

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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.


Reviews:

Review This Recipe

family favorite

 Star(s)

Tina Russell from Spring, TX

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

Read More Reviews

Review This Recipe
  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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!

  •  Star(s)

    Cranberry Pumpkin Muffins

    Suzanne Silva from Uncasville, CT

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

  •  Star(s)

    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!

  •  Star(s)

    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.

  •  Star(s)

    Cranberry Pumpkin Muffins

    Lisa Hughes from Ottawa, Ontario

    Simply superb!

  •  Star(s)

    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....

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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!

  •  Star(s)

    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.

  •  Star(s)

    family favorite

    Tina Russell from Spring, TX

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

  •  Star(s)

    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 

  • 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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Cranberry Pumpkin Muffins

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.

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