October 27 043 Edited Cranberry Pumpkin Muffins

It is possible I love this recipe because cranberry pumpkin muffins are the first thing I have baked with pumpkin this season. I’m alerting you to my bias from the get go because the next thing I want to tell you is these are the best pumpkin muffins I have ever tasted.

I do not understand why I love the pumpkin flavor of these muffins so much – the batter calls for the standard cinnamon, ginger, cloves and nutmeg – but they are delicious. The crumb is soft and tender; a trait that lends itself well for adding something like juicy cranberries to sink your teeth in to. They are perfect for breakfast or the occasional afternoon snack.

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If you are not so sure about the cranberry-pumpkin combination, chocolate chips or toasted walnuts seem like fine substitutions to me. I topped these muffins with just a bit of coarse sugar, but you could always add a crumble topping or pumpkin seeds.

The recipe requires just one cup of pumpkin puree, so take advantage of the leftovers to try one of the bazillion pumpkin recipes floating around the blogosphere this time of year. If one of those bazillion happens to be another recipe for pumpkin muffins, pumpkin cheddar or pumpkin cream cheese have made me happy in the past. Enjoy!

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Cranberry Pumpkin Muffins
Serves: 12
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1¼ cups granulated sugar
  • ½ cup (1 stick) butter, softened
  • 2 large eggs
  • 1 cup pumpkin puree
  • ¼ cup applesauce
  • 2 cups fresh or frozen cranberries
  1. In a large bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, cloves and nutmeg. Set aside.
  2. In a separate bowl, cream together the sugar and butter.
  3. Mix in the eggs, pumpkin puree and applesauce.
  4. Add the wet ingredients to the dry flour and spice mixture, stirring until just mixed (make sure all of the flour is incorporated, but do not overmix).
  5. Fold in the cranberries.
  6. Line the wells of a muffin tin with paper liners and fill with batter at least ¾ full.
  7. Bake at 375 degrees F for 20-25 minutes, rotating the muffin tin halfway through baking. The muffins are done when the tops spring back when touched and a wooden toothpick or skewer inserted into the center of a muffin comes out clean.
The original recipe called for sprinkling the tops of the muffins with pumpkin seeds (pepitas) before baking. It also noted that if using frozen cranberries, they can go straight in the batter; there is no need to thaw them.

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