This cranberry pumpkin muffin recipe is so easy to make and the muffins are delicious. Whip up a batch for your family and You Will enjoy these Muffins every day for breakfast.
My family loves muffins and I love creating new recipes that are healthy, tasty and easy to make. This cranberry pumpkin muffin recipe is so great! These muffins are moist and have a light brown sugar topping. We are all still enjoying them for breakfast this week.
Today I have joined ninetten bloggers and we are all sharing fall pumpkin recipes. This blogging group is coordinated by my friend Kristen at Ella Claire blog. Be sure to head on over and check out her amazing blog. I know you are going to love these recipes so be sure to scroll to the bottom of this post. So many of them look amazing.
I love using baking cups instead of muffin tins because I honestly think they create a much better presentation. I found these adorable Simply Baked baking cups and I love them. 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. Aren’t they adorable?
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 kid 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 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 Triffles 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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