White Chocolate Cranberry Pumpkin Muffins

White Chocolate Cranberry Pumpkin Muffins


"These spicy muffins are moist and full of flavor. The cranberry perfectly complements the pumpkin flavor while hints of orange keep the muffins tasting light. The white chocolate chips are optional if you want to make these more of a yummy dessert. The perfect fall treat!"
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40 m servings 243 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.
  2. Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.


Read all reviews 10
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LOVED this recipe!! These muffins are awesome! I did change 2 things. I added some orange zest to the batter and used cinnamon instead of the allspice. I'm going to make this recipe into loaves ...

I thought this recipe was really delicious. It was moist and full of rich flavors. I did not alter the recipe at all except that I made mini muffins instead of regular size and they baked for ...

I went a little crazy on the substitutions both because of what I had and to make it what I consider "breakfast worthy". This usually involves a bit more fiber and protein and less sugar. I use...

These muffins turned out great! I substituted 1/2 cup applesauce for 1/2 of the oil. I cut the sugar to 2 cups. They were still very moist and just the right amount of sweet. I followed other re...

The main thing I like about this recipe is the addition of the orange juice and suggest adding orange rind to taste. I omit the white chocolate chips because they are sickenly sweet and as it ...

These were good although a little too sweet for me. My family loved them but the only thing is the white chocolate chips melted so you couldn't tell they were in there.

This recipe was a hit with my extended family and my husbands' co-workers around Thanksgiving this year. I used the 3 dozen version to make 4 giant, 20 medium and 12 mini muffins with paper wra...

Omg these are so good! I scaled the recipe down by a third to make a trial batch before making them for a potluck. I followed the recipe except I used pumpkin pie spice instead of allspice and ...

These muffins are so delicious! They are very moist, and the flavors blend together amazingly. Per other reviewers' suggestions, I did cut back the sugar to 2 1/2 cups and only added 2/3 cups ...

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