The Best Pumpkin Muffin Recipe

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!

 

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!

Delicious Pumpkin Pecan Coffee Cake by Ella Claire & Co. | Pumpkin Spice Cinnamon Roll Hack by Craftberry Bush | Pumpkin Baked Oatmeal by Tidy Mom | Moist Pumpkin Bread by Happy Happy Nester

Pumpkin Cake by Julie Blanner | Pumpkin Streusel Muffins by French Country Cottage | Gluten/Dairy Free Pumpkin Thumbprint Cookies by Zevy Joy | Pumpkin Smoothie by Town and Country Living

Pumpkin Pull Apart Bread by Inspired by Charm | Pumpkin Cookie Butter S’mores by Nest of Posies | Best Pumpkin Pie by anderson + grant | Pumpkin Bruschetta by My Sweet Savannah

Baked Pumpkin Spice Donuts by Jenna Kate at Home | Pumpkin Smoothie Bowl by Tidbits | Pumpkin Cranberry Muffins by My 100 Year Old Home |Keto Pumpkin Muffins by Summer Adams

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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