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Cranberry Pumpkin Muffins


"I have been making these for years. I used to make them in bread form, but having 7 children it was just easier to dole out a muffin than cut up the messy loaf. I also began giving these out as Christmas food gifts. This was requested by my 17-year-old son for our dessert we have to bring to his football banquet. My 21-year-old daughter who moved to Ogden, Utah with her husband and 2 kids wants to make these muffins for her in-laws who will be spending the Thanksgiving holidays with them."
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30 m servings 166 cals
Original recipe yields 24 servings (24 muffins)


  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 131 mg
  • 5%

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). Line 24 muffin cups with paper liners.
  2. Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
  3. Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
  4. Scoop batter into prepared muffin cups.
  5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

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Read all reviews 30
  1. 38 Ratings

Most helpful positive review

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 pul...

Most helpful critical review

These muffins are much too sweet! If the sugar can be reduced they would be fantastic.

Most helpful
Most positive
Least positive

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 pul...

These muffins have great 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 (~...

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

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 ...

These are awesome! I replaced 1/2 cup of white flour with 1/2 cup of wheat flour because I used an entire 15 oz can of pumpkin instead of 8 oz. Also, I only used 1/4 cup of olive oil. Also add...

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 Tb...

I made the recipe exactly as it was written and it was super delicious!

I am a new cook , and these turned out perfect . I cut the sugar in half as I am diabetic and dieting . Do not have to feel guilty eating one of these . Key word is just one . They are sooooo da...

These muffins didn't rise well for me, but the taste completely made up for it. The blend of flavors is delicious and the cranberry flavor really pops! Will definitely make these again.