Cranberry Pumpkin Muffins

These muffins are perfect for a snack or a quick breakfast! Using canned pumpkin reduces the amount of oil needed and keeps the muffins moist. Plus, it adds additional vitamin A!

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Serves12 (1 muffin each)
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  1. Preheat oven to 400 degrees. Line the cups in a muffin tin with paper liners or spray they well with cooking spray.
  2. Sift together dry ingredients (flour through allspice) and set aside.
  3. In another bowl, beat oil, eggs, and pumpkin together until well blended.
  4. Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened. Gently fold in chopped cranberries (see notes).
  5. Spoon into paper lined or oiled muffin cups.
  6. Bake at 400 degrees for 15 to 20 minutes until an inserted knife or toothpick comes out clean.
  7. TIP: Allow muffins to cool for about 5 minutes in the tin, then turn them out onto a cooling rack or plate. This helps prevent the paper liners from sticking to the muffin, and helps unlined muffin cups release easily.

Recipe Tips

Add 1/2 cup of your favorite chopped nut to step 2 for extra crunch!


Nutrition Facts
Cranberry Pumpkin Muffins
Amount Per Serving
Calories 187 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 31mg 10%
Sodium 224mg 9%
Potassium 81mg 2%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 10g
Protein 3g 6%
Vitamin A 49%
Vitamin C 5%
Vitamin D0%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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