Pumpkin Cranberry Muffins

Start your day with these deliciously soft and fluffy bakery-style Pumpkin Cranberry Muffins! These fall muffins are super flavorful and perfect for sharing.

Course Bread, Breakfast

Cuisine American

Keyword Pumpkin Cranberry Muffins

Prep Time 11

Cook Time 24

Total Time 35

Servings muffins

Calories 289kcal

Author Jenn Laughlin - Peas and Crayons

Equipment

12 Cavity Muffin Pan

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 Facts below are estimated per muffin using an online recipe nutrition calculator. If making smaller muffins, adjust bake time and nutrition info and enjoy!

Nutrition