I can never resist these Pumpkin Spice Cranberry Muffins, with tender pumpkin crumb, tart cranberry bursts, and a sweet spiced finish that makes every batch disappear fast.

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I’m obsessed with Pumpkin Spice Cranberry Muffins because they hit that sharp-sweet line I want in a muffin, not some bland bakery filler. The pumpkin puree keeps every bite rich and tender, while fresh or frozen cranberries cut through with that juicy little pop that makes me go back for another before I’ve even finished the first.

And the spice? Bold, fragrant, a little bossy in the best way.

I love how these taste like fall without getting precious about it. But honestly, I’d eat them any month.

Breakfast, snack, midnight counter bite. No shame.

Just muffins with big attitude.

Ingredients

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All purpose flour gives the muffins their soft, sturdy bakery-style crumb.
Granulated sugar keeps them sweet without making things too heavy.
Brown sugar adds cozy moisture and that slight caramel vibe.
Baking soda and baking powder help them puff up nicely.
Salt keeps the sweetness in check, which you’ll definitely notice.
Cinnamon brings the classic pumpkin spice warmth everyone expects.
Ginger adds a little zing so they don’t taste flat.
Nutmeg and cloves make the flavor deeper, but still mellow.
Pumpkin puree keeps everything tender, moist, and very fall-coded.
Eggs help hold the muffins together and add richness.
Milk softens the batter and keeps the crumb from feeling dry.
Oil or butter makes them moist, with butter adding extra flavor.
Vanilla rounds things out with a sweet, cozy background note.
Cranberries pop with tartness, so every bite feels brighter.
Plus turbinado sugar gives the tops that crunchy little sparkle.

Ingredient Quantities

2 cups all purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup pumpkin puree

2 large eggs

1/2 cup milk

1/2 cup vegetable oil or melted butter

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen cranberries

2 tablespoons turbinado sugar for topping optional

How to Make this

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1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

3. In a separate bowl whisk together 1 cup pumpkin puree, 2 large eggs, 1/2 cup milk, 1/2 cup vegetable oil or melted butter, and 1 teaspoon vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.

5. Fold in 1 1/2 cups fresh or frozen cranberries, distributing them evenly through the batter.

6. Divide the batter evenly among the 12 muffin cups, filling each about three quarters full.

7. If desired, sprinkle each muffin with turbinado sugar for a crunchy topping.

8. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.

9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

10. Serve warm or at room temperature and store any leftovers in an airtight container for up to 3 days.

Equipment Needed

1. 12-cup muffin tin
2. Paper liners or pastry brush for greasing cups
3. Large mixing bowl and medium mixing bowl
4. Whisk
5. Rubber or silicone spatula
6. Measuring cups and measuring spoons
7. Spoon or ice cream scoop for dividing batter
8. Cooling rack
9. Toothpick or cake tester for doneness

FAQ

Q: Can I freeze the muffins and how should I thaw them?

A: Cool completely, wrap individually in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 1 to 2 hours or warm in a 300 F oven for 10 to 15 minutes.

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?

A: No. Use plain pumpkin puree only. Canned pie filling contains added sugar and spices that will alter texture and flavor.

Q: Can I substitute yogurt or applesauce for the oil?

A: Yes. Use equal parts plain yogurt or unsweetened applesauce for a lighter, slightly denser muffin. If using applesauce, expect reduced richness and slightly different crumb.

Q: Do I need to thaw frozen cranberries before mixing?

A: No. Toss frozen cranberries in a little flour and fold them in frozen to prevent bleeding and avoid overmixing. They may add a touch more moisture so bake until a toothpick comes out clean or with a few moist crumbs.

Q: How can I keep the muffins from becoming dry?

A: Do not overmix the batter. Combine dry and wet ingredients until just combined. Measure flour accurately by spooning into the cup and leveling. Avoid overbaking by checking at the lower end of the time range.

Q: Can I make these into mini muffins and how does baking time change?

A: Yes. For mini muffins, fill cups about 3 4 full and reduce baking time to 10 to 14 minutes. Start checking at 10 minutes for doneness.

Pumpkin Spice Cranberry Muffins Recipe Substitutions and Variations

All purpose flour: Use 1-to-1 gluten free flour blend (ensure it contains xanthan gum) or substitute 1 cup whole wheat flour + 1 cup all purpose for a nuttier, denser muffin.
Granulated sugar or light brown sugar: Replace granulated with coconut sugar or maple syrup (reduce liquid slightly if using syrup); swap light brown sugar with dark brown sugar or an equal amount of granulated sugar + 1 tablespoon molasses for the same molasses note.
Milk: Use buttermilk or plain yogurt thinned with a little water for tang and tenderness; or use any unsweetened plant milk (almond, oat, soy) 1:1.
Vegetable oil or melted butter: Use melted coconut oil 1:1 for a subtle coconut note, or use applesauce (half to full swap) to reduce fat and add moisture; melted butter gives richer flavor if not using oil.

Pro Tips

– Use room temperature eggs and milk so the batter emulsifies smoothly and yields tender muffins.
– If using frozen cranberries, toss them in a tablespoon of flour before folding in to prevent sinking and keep the color from bleeding into the batter.
– Fold the batter just until the streaks disappear; overmixing makes muffins dense. A few flour streaks are fine.
– Sprinkle turbinado sugar on top and bake straight from the oven to get a delightful crunchy crown, then let muffins cool in the tin for 5 minutes so they set before moving to a rack.

Pumpkin Spice Cranberry Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist these Pumpkin Spice Cranberry Muffins, with tender pumpkin crumb, tart cranberry bursts, and a sweet spiced finish that makes every batch disappear fast.

Servings

servings

Calories

295

kcal

Equipment: 1. 12-cup muffin tin
2. Paper liners or pastry brush for greasing cups
3. Large mixing bowl and medium mixing bowl
4. Whisk
5. Rubber or silicone spatula
6. Measuring cups and measuring spoons
7. Spoon or ice cream scoop for dividing batter
8. Cooling rack
9. Toothpick or cake tester for doneness

Ingredients

2 cups all purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree
2 large eggs
1/2 cup milk
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen cranberries
2 tablespoons turbinado sugar for topping optional

Directions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
In a separate bowl whisk together 1 cup pumpkin puree, 2 large eggs, 1/2 cup milk, 1/2 cup vegetable oil or melted butter, and 1 teaspoon vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
Fold in 1 1/2 cups fresh or frozen cranberries, distributing them evenly through the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three quarters full.
If desired, sprinkle each muffin with turbinado sugar for a crunchy topping.
Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature and store any leftovers in an airtight container for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.