This Pumpkin Cranberry Muffin Recipe is easy to make ahead and freeze. Delicious for tea, breakfast, a hiking snack, or holiday treat.

Pumpkin Cranberry Muffin Recipe

Blank Form (#3)

WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox (and more recipes sent weekly!)

When I think of cozy, I think of 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.

Which brings me to fall and baking and making ahead this Pumpkin Cranberry Muffin Recipe, easy to freeze, and ready for company!

Why I love Pumpkin Cranberry Muffins

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!

Best Pumpkin Cranberry Muffin Recipe
Ingredients for Pumpkin Cranberry Muffins

  • 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!

You can add nuts, if you’re a nut fan. You can also frost the muffins, if you love frosting!

Easy Pumpkin Cranberry Muffin Recipe

How to make pumpkin muffins with cranberries

  1. 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.
  2. Stir into the dry ingredients just until moistened. Fold in the fresh and dried cranberries.
  3. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean.
  4. Cool before removing from pans to wire racks.

On the cruise that my husband and I were recently on in Denmark and Norway, my friend Lori and I had tea on the last day.

The scones were out of this world. Of courses they make scones the European way (whereas we make scones the American way).

Tasty Pumpkin Cranberry Muffin Recipe

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.

These little sandwiches were the perfect bite.

I’ll be sharing more about the cruise in several posts, but what I love about Viking Cruises is how classy they are. Classical music while enjoying tea? Sign me up (again)! So wonderful.

Delicious Pumpkin Cranberry Muffin Recipe

How to freeze muffins

  1. When the muffins come out of the oven, cool completely.
  2. 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).
  3. Muffins can be thawed at room temperature, or defrost in the microwave (50%) for 1-2 minutes.

Moist Pumpkin Cranberry Muffin Recipe

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).

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. :)

BEST Pumpkin Cranberry Muffin Recipe

More pumpkin recipes you may want to try:

Holiday Pumpkin Monkey Bread

Layered Pumpkin Coffee Cake [Barefeet in the Kitchen]

Soft Pumpkin Sugar Cookies Recipe [Wine and Glue]

4.67 stars (3 reviews)
Leave a Review

Get the Recipe:

Pumpkin Cranberry Muffin Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 -18
Print Recipe Pin Recipe Save Recipe

Ingredients
 

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup fresh or frozen cranberries, chopped
  • 1/2 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.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Pumpkin Cranberry Muffin Recipe