These pumpkin cranberry muffins are moist, fluffy, and packed with fall flavors. The pumpkin adds a lovely warmth, while the tart cranberries give a refreshing twist!
Making these muffins is a breeze! They are perfect for breakfast or a snack, and I love how the smell of baking fills my kitchen. Trust me, it’s hard to eat just one! 🧁
Key Ingredients & Substitutions
All-purpose flour: This is your base for the muffins. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. I’ve found that coconut flour can also add a nice flavor when paired with regular flour.
Granulated sugar: You can swap out granulated sugar for brown sugar to add a deeper flavor. Maple syrup is another great natural sweetener; just reduce the liquid in the recipe slightly.
Pumpkin puree: Canned pumpkin is convenient, but you can use homemade puree if you have fresh pie pumpkins. Just roast and blend them until smooth! Avoid pumpkin pie filling; it’s too sweet and spiced.
Cranberries: Fresh cranberries are fantastic for their tartness. If unavailable, dried cranberries work well too. Soak them in warm water to plump them up first, as this improves texture and flavor.
How Can I Ensure My Muffins Are Light and Fluffy?
To achieve that light and fluffy texture, careful mixing is key! Here are simple steps:
- Mix dry ingredients in one bowl and wet ingredients in another to ensure even distribution.
- When combining, gently fold the wet into the dry. Don’t overmix! It’s okay if there are some lumps—this keeps your muffins tender.
- Fill muffin cups only about 2/3 full. This allows room for the muffins to rise without spilling over.
- Always check for doneness by inserting a toothpick; if it comes out clean, your muffins are done!
By following these tips, you’ll not only make delicious muffins but also enjoy the wonderful aroma that fills your kitchen!
How to Make Pumpkin Cranberry Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup fresh or dried cranberries (if dried, soak in warm water for 10 minutes and drain)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20 to 25 minutes of baking time. Once baked, let your muffins cool for about 5 minutes in the pan. Then, you’ll have delicious pumpkin cranberry muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grab your muffin tin and line it with paper liners or lightly coat it with cooking spray. This will prevent the muffins from sticking!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional cloves. This helps to evenly distribute all the leavening agents and spices.
3. Combine the Wet Ingredients:
In a separate bowl, crack the eggs and add the sugar. Beat them until the mixture is smooth. Then, stir in the vegetable oil, pumpkin puree, milk, and vanilla extract until everything is well blended together.
4. Combine Dry and Wet Ingredients:
Now, gently add the dry mixture to the wet mixture. Stir just until combined. Be careful not to overmix—the batter should remain slightly lumpy for perfect muffins!
5. Fold in the Cranberries:
Gently fold the cranberries into the batter, ensuring they’re spread evenly. This will give you a delightful burst of flavor in every bite!
6. Fill the Muffin Cups:
Using a scoop or spoon, fill each muffin cup about 2/3 full with the batter. This allows for proper rising without spilling over.
7. Bake the Muffins:
Pop your muffin tin into the preheated oven, and bake for 20 to 25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean.
8. Cool and Serve:
When they’re done, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them fresh or store them for later!
These pumpkin cranberry muffins are a delightful treat perfect for any time of year, especially during fall. Enjoy baking and savoring each bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for half or all of the all-purpose flour. If using 100% whole wheat, consider adding a tablespoon of extra liquid, as it tends to absorb more moisture.
How Can I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Just thaw them overnight in the fridge before enjoying!
Can I Add Nuts or Other Fruit to the Muffins?
Sure! Feel free to add chopped nuts, like walnuts or pecans, for extra crunch, or include other fruits such as diced apples or raisins. Just keep the overall fruit volume similar to maintain the muffin’s consistency.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This will add moisture and a hint of sweetness to your muffins!
