Cranberry Pumpkin Muffins Recipe

Reviews More Reviews

Oct 27, 2012

I cut the amount of oil back and added in additional pumpkin puree. I also didn't want to mess around with cutting a bunch of cranberries in half, I just threw them in the food processor and pulsed them a few times for a rough chop. Right before baking, I sprinkled each muffin mound with a little sugar. Baked at 350*, these were done at a little over 20 minutes. We all thought this muffin was fantastic, especially me. I really loved the combination of the pumpkin, cranberry with the hint of orange. Very, very good.

—Sarah Jo

See full review »

Oct 31, 2012

These muffins have great flavors...you can taste the pumpkin, orange, and cranberries in each bite. I didn't have fresh cranberries, so I used chopped dried cranberries and it came out great (~1/2 cup dried cranberries for the full batch should be enough). Also, I cut the recipe in half, but it only made 10 muffins; next time I'll make the full batch, and perhaps also add chopped walnuts.

—Annoula_K

See full review »

13 Ratings

Nov 10, 2012

Used applesauce instead of oil. They came out great!!!

—Dogee95

See full review »

Dec 23, 2012

I made these muffins with a few alterations. I used melted butter rather than oil, and used less than 1/2 c. so that I could use more pumpkin. I only used one egg (I was short) and reserved a Tbsp of sugar for the cranberries. Instead of cutting each cranberry, I cooked them with the reserved sugar and a Tbsp of water until they burst, then folded them into the batter. The added syrup (from the juices, sugar and water) sufficiently loosened up the batter to muffin consistency. They were pretty delicious if I do say so myself. As an added bonus, the cranberries folded into the pumpkin batter have a really nice Autumn swirl effect. I'll make these again and again!

—Archaeologist_Kristin

See full review »

Apr 28, 2013

These had a nice balanced flavor. I cut back the sugar to 1 cup and subbed applesauce for the oil. We found them very dense and they seems to lose flavor as time went on

—Keeli

See full review »

Jan 16, 2013

These are good if you like pumpkin spice. I'm not a fan of nutmeg so they're not my favorite, but they were a hit at brunch. Love the tartness of the cranberries.

—eshokie

See full review »

Jan 13, 2013

These turned out really tasty, however, they didn't set up like I wanted. They were lumpy looking on top instead of a smooth top. Other than that, they were good!

—rethom

See full review »

Dec 27, 2012

Awesome recipe! Interesting mix of flavors- I made it a bit healthier by subbing the oil with applesauce and a I used a full can of pumpkin. It was VERY moist! Also, as someone else suggested I let the fresh cranberries "pop" in a simple syrup on the stovetop (1/2 c water, 1/2 cup brown sugar, 1 1/2 c fresh cranberries. Made lovely swirls when folded in! I also cut the sugar to 1 1/2 since I used 1/2 cup of brown sugar in the cranberries. Kids LOVED these.

—k

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

White Chocolate Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins

Healthy Pumpkin Cranberry Muffins

Lemon Cranberry Muffins

Pumpkin Apple Streusel Muffins

Pumpkin Cranberry Bread

Barb's Pumpkin Chocolate Chip Muffins

Passover Pumpkin Muffins

Pumpkin Chocolate Chip Muffins

Pumpkin Cream Cheese Muffins

ADVERTISE WITH US

Nutrition

Calories
166 kcal
8%

Carbohydrates
28.6 g
9%

Cholesterol
16 mg
5%

Fat
5.1 g
8%

Fiber
1.1 g
4%

Protein
2 g
4%

Sodium
131 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Pumpkin Muffins

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 166
Calories from Fat: 46

% Daily Value *
Total Fat 5.1g 8 %
Saturated Fat 0.8g 4 %
Cholesterol 16mg 5 %
Sodium 131mg 5 %
Potassium 49mg 1 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 1.1g 4 %
Protein 2g 4 %
** Sugars 17.3g
Vitamin A 32 %
Vitamin C 3 %
Calcium 1 %
Iron 9 %
Thiamin 11 %
Niacin 9 %
Vitamin B6 1 %
Magnesium 2 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.