These Pumpkin Cranberry Muffins are fluffy and tasty, making them a perfect treat for any time of year. The sweet cranberries mix perfectly with the warm pumpkin flavor!
Honestly, these muffins make my kitchen smell amazing! I love grabbing one with my morning coffee. They’re so good that I can’t help but share them with friends! 🧁
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins, giving them structure. If you’re looking to make them gluten-free, consider using a 1:1 gluten-free flour blend. It works well without affecting taste.
Pumpkin Puree: Canned pumpkin works best for consistency. You can also use homemade pumpkin puree if you have the time. Just make sure it’s well-drained to avoid excess moisture!
Dried Cranberries: These add a tart flavor pop! If you’re out, dried cherries or raisins can be great substitutes. You can also use fresh cranberries for a tangier muffin, but they may need a bit more sweetening.
Vegetable Oil: This oil keeps the muffins moist. If you want a healthier option, melted coconut oil can be a great choice. Or, even unsweetened applesauce for a lower-fat alternative!
How Do You Ensure Your Muffins Are Perfectly Fluffy?
Achieving fluffy muffins involves a couple of key techniques. Here are my best tips:
- Mix the dry and wet ingredients separately before combining. This helps ensure even distribution of baking powder and spices.
- When combining the wet and dry mixtures, stir gently. Overmixing can lead to dense muffins, so just mix until you see no dry flour.
- Fill each muffin cup about 3/4 full. This allows them to rise nicely without overflowing.
Following these tips will help you achieve those soft, fluffy muffins that you crave! Enjoy your baking!
Delicious Pumpkin Cranberry Muffins Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup milk (any kind)
Mix-Ins:
- 1 cup dried cranberries (plus a few extra for topping)
How Much Time Will You Need?
This recipe will take around 15 minutes for prep time and about 20-22 minutes for baking. In total, you should expect to spend about 40 minutes to have fresh and delicious pumpkin cranberry muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). While that’s warming up, get your muffin tin ready by lining it with paper liners or giving it a light grease with cooking spray.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This helps make sure everything is evenly distributed!
3. Combine Your Wet Ingredients:
In a large bowl, beat the eggs. Then add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, vanilla extract, and milk. Use a whisk to blend all these ingredients together until smooth.
4. Combine Wet and Dry Mixtures:
Pour the dry ingredient mixture into the bowl with the wet ingredients. Gently stir everything together until just combined—it’s okay if there are a few lumps! Overmixing can make your muffins dense, and nobody wants that.
5. Add the Cranberries:
Carefully fold in the dried cranberries so they’re evenly spread throughout the batter. This step adds a lovely tart sweetness to your muffins!
6. Fill the Muffin Cups:
Using a spoon or ice cream scoop, evenly divide the batter among the muffin cups, filling each about 3/4 full. For an extra touch, place a few more dried cranberries on top of each muffin.
7. Bake to Perfection:
Pop the muffin tin into the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
8. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. They smell incredible at this stage!
9. Enjoy Your Muffins:
These pumpkin cranberry muffins are best enjoyed slightly warm or at room temperature. They pair perfectly with a cup of coffee or tea, making them a delightful treat any time of day!
With their fluffy texture and delicious blend of pumpkin and cranberry flavors, your friends and family will be asking for more. Happy baking!
Can I Use Fresh Cranberries Instead of Dried Ones?
Absolutely! Fresh cranberries will give your muffins a tart punch. However, since they’re more sour than dried cranberries, you may want to add a bit more sugar to balance the flavors.
What Should I Do If I Don’t Have Pumpkin Puree?
If you’re out of pumpkin puree, you can substitute it with unsweetened applesauce or another pureed fruit like mashed banana. Just keep in mind that the flavor will be a bit different.
Can I Make These Muffins Vegan?
Yes! You can easily make these muffins vegan by substituting the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals one egg) and using almond or oat milk instead of dairy milk. For the oil, stick with melted coconut oil or any neutral oil.
How Do I Store Leftover Muffins?
To store any leftover muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Wrap each muffin in plastic wrap and then place them in a freezer bag for up to 2 months. Thaw before enjoying!
