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Cranberry Pumpkin Muffins

Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 dozen


  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1 cup fresh or frozen cranberries, chopped


  • Preheat oven to 400°. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries.
  • Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 each: 159 calories, 5g fat (1g saturated fat), 18mg cholesterol, 108mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.

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Average Rating:
  • zaxoma
    Nov 15, 2020

    Have made these twice in 2 weeks - the first time I halved the recipe and today was the full recipe minus a 1/2 cup sugar. These are a definite keeper.

  • Sharon
    Nov 11, 2020

    Yummy!! Will be making again!

  • Sarah
    Jan 25, 2020

    This is a really nice muffin recipe. I used more cranberries and reduced the sugar. 2 cups of sugar almost seems like a typo. I used 1 1/2 cups and they were fine. I will try even less sugar next time

  • LPHJKitchen
    Sep 30, 2019

    One of the best mufifn recipes I've tried. These were delicious! My family keeps asking for them! I only substituted in gluten-free flour for an allergy but they came out perfect.

  • menkens
    Jan 8, 2019

    Made for a womens group at Church today and well received with a couple of changes: used the entire 15oz can of pumpkin (don't like having left-over); ~1-3/4 cup chopped up fresh cranberries; substituted applesauce for oil 1/4 cup for consistency and Splenda. Made 3 mini-loaves

  • camurphy260
    Dec 20, 2016

    Delicious! I might use a few more cranberries next time.

  • greatwithoutgluten
    Dec 9, 2016

    So good! Loved the sweet and tart flavors. This was a big hit in my house. I will make these again!

  • beth.maccabe
    Oct 12, 2016

    These are so delicious. They do not last in my house! I substitute the sugar for 1 C Splenda and 1C unsweetened Apple sauce. Then I top each muffin with a streusel. Makes about 18-20 muffins.

  • chaosmommy
    Nov 20, 2015

    Made these for a fall bake sale and they were a hit!I cut the sugar in half and added some applesauce.

  • ms11145
    Nov 5, 2015

    I made these for our weekly ingredient challenge and this week's challenge was pumpkin. It had to be a recipe that we had never tried before. This recipe is average. I would have rated it higher; however, I have a better pumpkin muffin recipe that I enjoy using.