Cranberry Pumpkin Muffins
These Cranberry Pumpkin Muffins are easy to make ahead and freeze. Delicious for tea, breakfast, a hiking snack, or holiday treat. Made with pumpkin puree, dried cranberries, and warm fall spices, these simple treats are ready to enjoy in about 30 minutes.
When I think of cozy European hospitality, specifically hygge in Denmark, I also think of muffins and tea, or tea and cookies, and enjoying an intimate time with a friend. In steps these amazing Cranberry Pumpkin Muffins–perfect for fall time hospitality.
Cranberry Pumpkin Muffins
These not-too-overly-sweet muffins are filled with both fresh and dried cranberries. Pumpkin Pie spice adds a delicious warmth and depth to each bite, too.
I love to get up early and turn the oven on, and get my baking done in the morning. It not only warms up the house, but it makes it smell oh, so good! This recipe is pretty straightforward. And for sure, my pantry is stocked with extra pumpkin right now!
Read more: Cranberry Pumpkin MuffinsWhy I love this recipe
- Perfect for fall.
- Make ahead and freeze.
- Delicious served with apple or pear butter (or regular butter) for a weekend brunch.
- Great snack in lunch boxes!
Gather these ingredients
- Flour
- Baking soda
- Pumpkin Pie spice
- Salt
- Eggs
- Sugar
- Canned pumpkin
- Vegetable oil
- Vanilla
- Fresh cranberries (or you can use frozen)
- Dried cranberries (adds a nice sweetness to the muffins)
You can add nuts, if you’re a nut fan. You can also frost the muffins, if you love frosting!
How do you make pumpkin muffins with cranberries
- In a large bowl, combine the first four ingredients. In a separate bowl, beat the eggs and sugar; add the pumpkin, oil, and vanilla and mix well.
- Stir into the dry ingredients just until moistened. Fold in the fresh and dried cranberries.
- Fill paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean.
- Cool before removing from pans to wire racks.
On the cruise that my husband and I were on in Denmark and Norway, my friend Lori and I had tea on the last day. You can check out our Viking Homeland Cruise.
The scones were out of this world. Of courses they make scones the European way (whereas we make scones the American way).
Serving
Perfect for fall entertaining, if you’re planning a tea, you may enjoy my Whole Grain Pumpkin Scone with Sage Cream Cheese Frosting, or this classic Blueberry Scones recipe.
How to freeze muffins
- When the muffins come out of the oven, cool completely.
- To freeze, wrap tightly in foil or freezer wrap, or place in freezer bags. If using a freezer bag, make sure the air is removed (without completely squishing the muffins).
- Muffins can be thawed at room temperature, or defrost in the microwave (50%) for 1-2 minutes.
Tips and substitutions:
- Use a hand mixer and don’t overmix the batter, to make moist fluffy muffins.
- Follow tips above if freezing.
- You can add other dried fruit, like cherries or blueberries (if you don’t have cranberries).
- Optional to add pecans or walnuts (chopped).
Happy fall, and warm, cozy moments with the ones you love.
Tea or coffee? Both sound delicious to me, as long as I’m sitting and chatting with a friend. :)
More pumpkin recipes you may want to try:
- Holiday Pumpkin Monkey Bread
- Layered Pumpkin Coffee Cake [Barefeet in the Kitchen]
- Banana Pumpkin Cookies
- Banana Spice Sugar Cookies
Get the Recipe:
Cranberry Pumpkin Muffins
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½l teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1 cup canned pumpkin
- ½ cup vegetable oil
- 1 teaspoon vanilla
- ½ cup fresh or frozen cranberries, chopped
- ½ cup dried cranberries
Instructions
- In a large bowl, combine the first four ingredients. In a separate bowl, beat the eggs and sugar; add the pumpkin, oil, and vanilla and mix well.
- Stir into the dry ingredients just until moistened. Fold in the fresh and dried cranberries.
- Fill paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
- Follow freezer directions if freezing.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
The first time I made these, they came out perfectly. The second time I made them, they were very dry. I think it was because I used a stand up mixer the second time compared to a hand mixer. I say this because I’m sure I over mixed it, and that’s easier to do with a stand up mixer than a hand mixer. I think the ingredients need to be -just mixed- to keep them moist.
Thanks for letting us know. We’ll make a note in the recipe!
Just curios how are the way europeans scones made different from the way american scones are made?