Start your day with these deliciously soft and fluffy bakery-style Pumpkin Cranberry Muffins! These fall muffins are super flavorful and perfect for sharing.
I am straight up rushing to get this muffin recipe on the internet.
They’re THAT good.
Here’s what you’ll need to make them:
wet ingredients
- canned pumpkin
- avocado oil
- milk
- eggs
- vanilla extract
dry ingredients
- all-purpose flour
- granulated sugar
- cinnamon
- baking soda
- baking powder
- salt
No avocado oil? No problem! Vegetable or canola oil will work if preferred.
For milk I typically bake with whole or 2% milk.
Pumpkin Cranberry Muffins
That’s it. That’s post. Now go make these muffins immediatey!
The recipe below yields 12 impossibly fluffy and soft muffins with a tender cupcake-like crumb. I’ve made them twice this week and already plan on making them again.
I’ll put some of my go-to baking tips below the recipe card if you need them. Now let’s get our recipe on!
Pumpkin Cranberry Muffins
Equipment
Ingredients
- 1 cup canned pumpkin puree
- ¾ cup avocado oil or vegetable oil
- ½ cup milk
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup granulated sugar (200 grams)
- 2 cups all-purpose flour (240 grams)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh cranberries
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with parchment paper liners.
- Add wet ingredients to a large mixing bowl: pumpkin, eggs, oil, milk, and vanilla. Next add 1 cup of sugar and mix well.
- In a medium mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt in medium bowl. Mix well.
- Add flour mixture to pumpkin mixture and stir with a fork or whisk until ingredients are incorporated but not overmixed. Batter will be thick.
- Gently fold in fresh cranberries.
- Optional: for extra fluff factor, allow batter to rest for 15-20 minutes.
- Scoop batter into prepared muffin cups, adding approx. ¼ cup to each.
- TIP: For even muffin tops you can smooth out the tops of each muffin so they don't bake up lopsided.
- Bake in preheated oven for 24-26 minutes, checking for doneness with a toothpick inserted to the center of the muffin.
- Allow muffins 10 minutes to cool in the pan for best results. Then remove and transfer to a wire cooling rack to finish cooling before diving in. (Flavors will be more pronounced once fully cooled.) Enjoy!
Notes
Nutrition
New to baking?
Weighing the flour and sugar in grams can save on time and yields the most accurate results.
I keep a tiny kitchen scale in my junk drawer and it has totally revolutionized my baking. I typically go by weight measurements for ingredients like sugar, flour, peanut butter, sour cream, greek yogurt, butter, etc…
If you aren’t the proud owner of a digital kitchen scale, go ahead and put one on your holiday wish list and use the fluff/spoon/scrape technique to measure the flour. First fluff the flour in the container to aerate then gently spoon the fluffed flour into the measuring cup. Use a knife to scrape the top level without packing the flour into the cup.
Q: What kind of pumpkin should I use?
Not all pumpkin purees are created equal. Organic pumpkin puree and homemade pumpkin puree tend to have a higher moisture content and can be a bit chaotic to bake with for this reason. I have had the best results with Target’s Good and Gather brand, Libby’s Pumpkin Puree, and Publix’s store brand.
Q: Can I use something other than avocado oil?
Any mild-tasting oil that you would typically use for baking will absolutely work here.
Olive oil has a distinct taste in baked goods so I only use it for savory dishes. Vegetable oil and canola oil are typical baking oils that bakeries like to use but honestly, if you’re looking for a healthy + mild oil to bake with – grab a small bottle of avocado oil next time you’re at the grocery store! They go on sale often and it’s such a fantastic mild and almost buttery oil that works marvelously in baked goods, salad dressings, soups, and pretty much everything!
CRAZY FOR CRANBERRIES?
Use up the rest of your bag-o-berries with one of these super popular recipes. They are great for cranberry season and always get rave reviews!
More marvelous Muffin Recipes
- NEW! Apple Cinnamon Muffins
- Mini Chocolate Chip Pumpkin Muffins
- Easy Applesauce Muffins via Kylee Cooks
- Banana Pumpkin Muffins
- Banana Nut Muffins with Pecan Streusel
Questions & Reviews
So delicious!😋
Delicious, as always. We usually devour orange cranberry bread/muffins this time of year…this was a nice change that stays in the fall theme. I subbed half of the AP flour for whole wheat to bulk ’em up for breakfast. 🙂
Woot! Thank you Jacqueline! ❤️