This cranberry pumpkin muffin recipe is so easy to make and the muffins are delicious. Whip up a batch for breakfast for the week!
You and your family will love these muffins and they are a great way to start your day. A quick and easy to make, for a yummy grab-and-go breakfast. How easy are these?
My family loves muffins and I love creating new recipes that are healthy, tasty, and easy to make. This cranberry pumpkin muffin recipe is all three of those things! These muffins are moist and have a light brown sugar topping.
Today I have joined nineteen bloggers and we are all sharing fall pumpkin recipes. I know you will love these recipes so be sure to scroll to the bottom of this post. So many of them look amazing.
Baking Cups vs Cupcake Liners
I love using baking cups instead of muffin tins because I honestly think they create a much better presentation. I love to use baking cups rather than cupcake liners too. When you use these cups you just set them on a cookie sheet and fill them individually. Sometimes I eat the muffin with a fork out of the cup. If you use Tulip Cupcake Liners, pop those into a muffin pan so that they don’t tip over.
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How to Make the Best Pumpkin Muffins
The recipe for the Cranberry Pumpkin muffins is very easy and it uses the two-bowl method. All you do is mix the dry and wet ingredients separately and then mix them together.
Fill each baking cup individually.
And top lightly with a small amount of brown sugar streusel topping.
I love how they turned out. They are moist and really good (even the next day!).
What kind of cranberries do you use in the pumpkin muffins?
The cranberries are almost a surprise. Depending on the time of year, you can use dried or fresh cranberries. I love cranberries so I always freeze fresh cranberries every year. But I typically run out in February. This year I have decided I am going to freeze at least ten packages of fresh cranberries. I love baking with fresh cranberries and I still never have enough. Plus the season for fresh cranberries is typically only three months!
How can you make healthy pumpkin muffins?
I used whole wheat flour in this recipe. It’s healthier and I love the taste. You can also leave off the streusel but I didn’t. It’s such a great topping and I love the sweet taste!
- 4 cups whole wheat flour
- 2 TBL baking powder
- 1 TBL baking soda
- 1 tsp salt
- 3 tsp pumpkin pie spice
- 2 cups dried or fresh cranberries
- 4 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 29 oz. can of pumpkin puree
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 4 TBL whole wheat flour
- 4 TBL brown sugar
- 2 TBL soft butter
- Preheat oven to 375 degrees.
- Spray muffin tins or set out baking cups on a cookie sheet.
- In one bowl mix together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl mix eggs, white sugar, brown sugar, oil, vanilla, and pumpkin puree.
- Add liquid ingredients into dry ingredients and mix. Add cranberries.
- Add batter to muffin tins or cups.
- Mix together streusel topping of flour, brown sugar, and soft butter. Sprinkle on top of muffins.
- Bake tins or cups for 30 - 40 minutes until done. Cool and enjoy.
The pumpkin muffin recipe is great to make in the fall. The muffins are so delicious with a warm cup of coffee.
Look at all of these wonderful pumpkin recipes! I am so excited to make a lot of them!
Pumpkin Cupcake Mason Jar Trifles by Home Made Lovely | Favorite Pumpkin Spice Sheet Cake by Handmade Farmhouse | Healthy Pumpkin Bread with Chocolate Chips by Boxwood Avenue | Pumpkin Lasagna by The Chronicles of Home
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