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Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

Poppy seed, banana walnut, and chocolate chip — you’ve had them all. But what’s this? Pumpkin cranberry muffins? Indeed, these muffins have got the zing to really snap you out of your morning doldrums.


  • 1 ¼ cups whole-wheat flour
  • ¾ cup sugar
  • ¼ cup oat bran
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 1 cup canned pumpkin
  • 2/3 cup plain yogurt
  • ¼ cup canola oil
  • ¾ cup dried cranberries
  • Cooking spray, for greasing


  • Muffin cups


Preheat the oven to 400 degrees.

In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, yogurt, and oil. Stir the mixture into the dry ingredients until just moistened. Fold in the cranberries. Coat muffin cups with cooking spray or use paper liners; fill ¾ full with batter.

Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Pumpkin cranberry muffins

Delicious pumpkin cranberry muffins made with pumpkin puree and fresh cranberries. Pumpkin puree makes them super moist and just irresistible. Cranberries provide a sour note, balancing the sweetness of the muffins.

I made these muffins to a Halloween party and decorated them with spider web design, made from cocoa icing (pictured below). Kids loved them!

I have a couple more pumpkin recipes on my website, including pumpkin pie apple ring pancakes (perfect treat for a breakfast), white lasagne with pumpkin and mushroom (it’s really worth a try!) or my lately favorite quick dinner – chicken breast in creamy mushroom and butternut squash sauce (so good!). Instead of cinnamon you call also add pumpkin pie spice.

Cranberry Pumpkin Muffins

A perfect combination of holiday flavors, spicy pumpkin and tart cranberries marry together in what can only be described as perfect harmony.


  • 1 cup All-purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Ground Cloves
  • 1 cup Pumpkin Puree
  • 1 cup Sugar
  • 2 whole Eggs
  • ½ cups Vegetable Oil
  • ¾ cups Fresh Or Frozen Cranberries, Chopped


Preheat your oven to 400 degrees and line your muffin cups.

In a medium bowl, combine the flours, baking soda, salt and spices together and give them a quick swish with a whisk.

In your mixer, beat together the pumpkin, sugar, eggs and oil until it looks smooth. Then mix in the flour mixture until it’s just combined before stirring in the cranberries.

Divide into muffin cups, about 3/4 of the way up. Or you can be a greedy muffin maker like me and just heap the batter nearly to the top to use it all. Bake about 18-20 minutes, or until done. Let them cool a few minutes in the pan before removing them to a cooling rack.

Note: I like this muffin to be a little on the tart side. If you prefer a sweeter muffin, add 2-3 tablespoons more sugar.

Pumpkin Cranberry Muffins

A tender, flavor-packed muffin that is just begging for a swipe of soft butter and a casual, quiet moment to gobble down three or four of them in under a minute. Don’t worry, they are actually pretty darn healthy!


  • 1-½ cup White Flour
  • ¼ teaspoons Cloves
  • 1-½ teaspoon Cinnamon
  • ½ teaspoons Nutmeg
  • ¼ teaspoons Ginger
  • ½ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 whole Eggs
  • 1 cup Sugar
  • 1 cup Canned Pumpkin (not Pumpkin Pie Filling)
  • ½ cups Applesauce
  • ¼ cups Vegetable Oil
  • 1 teaspoon Vanilla
  • 1 cup Fresh Cranberries, Chopped
  • 1 cup Pecans, Chopped
  • ¼ cups Granulated White Sugar
  • ¼ cups Light Brown Sugar
  • ⅓ cups All-purpose Flour
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ cups Butter, Softened


Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray.

Note: Prep the cranberries and the pecans before mixing other ingredients.

For the streusel topping:
In a medium size bowl, mix together the sugars, flour, cinnamon, and nutmeg. Cut in the softened butter until mixture is crumbly. Set aside.

For the muffins:
In a large bowl, mix together the flour, cloves, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside.

In a medium bowl, lightly beat the eggs with a whisk or fork. Add the sugar, pumpkin, applesauce, oil, and vanilla. Mix well.

Add wet ingredients to the dry ingredients and stir lightly just until the ingredients are combined. Over-mixing causes gluten to form from the flour and will make a tough, chewy muffin.

Gently fold in the chopped cranberries and pecans.

Spoon the batter into the muffin cups. This batter will make 12 beautiful muffins. The muffin cups will be full. Do not smooth out the tops – a peaked muffin looks great.

Sprinkle the streusel topping over the top of each muffin. (The streusel recipe actually makes enough for 24 muffins – so you’ll have extra).

Bake on the middle rack in a 375-degree F oven for 20-25 minutes. These muffins take about 23 minutes in my oven. Your oven may cook differently, so test the muffins for doneness with a wooden toothpick inserted into the center of one of the muffins. The toothpick should be clean – no raw batter clinging to it – when it’s done.

Let the pan of muffins cool for 5 minutes, then carefully remove the muffins and place them on a rack to cool.

Eat a warm muffin with a little butter on it before anyone else in the house gets their grubby paws on them. It’s called Cook’s Rights and you shouldn’t feel guilty about getting first dibs anything you bake.

Cranberry Pumpkin Muffins

Two weeks ago, I traveled to Chicago for the annual BlogHer Food Conference (yes, there are conferences for food bloggers, too!), and although the event began on Friday morning, I scheduled my flight to arrive on Wednesday evening to give me a day to adjust to the time change and explore the city.

While we boarded the plane, the flight attendants announced that it would be a full aircraft without any extra seats. I snagged one on the aisle near the front—I now love those more than window seats because I can get up and stretch my legs as often as I’d like without climbing over strangers!—and watched the other passengers hauling their carry-ons down the narrow aisle.

Eventually, people stopped coming on board, but somehow, an empty middle seat still remained in between the businessman rapidly typing emails on his iPhone next to the window and me. I silently celebrated (hooray for extra room!) while the stewardesses explained over the loudspeaker that a few of the seats were malfunctioning and would remain empty, so we just had to wait an extra half hour while the safety crew filed the paperwork before we departed.

By the time we landed in Chicago and waited on the runway for over 20 minutes because of airplane congestion at the gates, many other passengers grew restless and agitated over potentially missing their connecting flights. Thankful that I booked a shuttle to my hotel that ran every 15 minutes, I only had one tiny thing to worry about…

Food! Most restaurants closed by 11 pm on a weeknight, and that was when I finally checked in at the concierge desk. After dropping my bags in my room and checking the hours of a few places on the same block, I dashed out for dinner.

I found a healthy salad, packed full of fresh vegetables and grilled chicken, and I stopped by the marketplace in the hotel’s lobby for a cold bottle of water. I also grabbed a banana and single-serving bag of Popchips (have you tried them?? I’m completely addicted and plowed through a family-sized bag once I returned home after the conference!).

While browsing through the other snack options, I noticed the bakery case still contained a few treats, including coarse sugar-coated scones, big cranberry bagels, and tall pumpkin muffins. My wallet balked at the price tags, so when I got back to my kitchen at home, I baked these instead…

Cranberry Pumpkin Muffins! Full of cozy spices and fresh fruit, they’re as tender as cupcakes and perfect for quick on-the-go breakfasts and snacks. Plus these muffins are a lot healthier than the ones in that display case—they’re clean eating friendly and contain NO butter, refined flour or sugar!

These easy muffins start with regular, plain ol’ whole wheat flour . Some people think that 100% whole wheat flour baked goods turn out bland or dry, but these are the exact opposite, thanks to the pumpkin! Like I said, they’re as tender and moist as cupcakes… And cupcakes for breakfast is something I can definitely get behind!

Because this recipe requires only 1 tablespoon of oil and 2 egg whites, the rest of the tender texture comes from two of my favorite ingredients in healthier baking: pumpkin purée and Greek yogurt . Remember to buy plain pumpkin purée, not pumpkin pie filling! The latter contains refined sugar, which we’re avoiding in this clean eating recipe. And of course, you can’t have pumpkin without spices—the ultimate trio of cinnamon , nutmeg , and ginger .

As for the Greek yogurt, you know how much I adore that ingredient! I’ve used it in muffins, pancakes, cupcakes, cheesecake, cakes, and even frosting. Here, it adds the same moisture as extra butter or oil for a fraction of the calories, and it gives the muffins a little protein boost, too!

’Tis the season for fresh cranberries , so that’s what you’ll use today! You can either chop them by hand or, for a quicker method, pop the berries into a food processor and pulse a few times. As a perfectionist, I generally prefer slicing the cranberries by hand to ensure the pieces are a similar size, but the food processor is so much faster on busy lazy mornings!

And while the muffins bake, the cranberries’ insides turn from white into that gorgeous, deep crimson shade…

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Pumpkin Cranberry Streusel Muffins

Muffins are a favorite grab and go breakfast at my house and it’s the perfect time of year for making these Pumpkin Cranberry Streusel Muffins.

These muffins are loaded with so many wonderful fall flavors, like pumpkin and cranberry (of course), plus cinnamon, cloves, nutmeg and allspice. So they don’t just taste delicious, they smell delicious while they’re baking.

And don’t forget about the buttery, cinnamon infused pecan streusel. I don’t know about you, but I’ve never met a muffin that wasn’t improved with some streusel topping.

When you add the streusel to these muffins, you’re going to feel like it’s way too much. But trust me. Go ahead and pile it on, because when these muffins bake, that streusel is going to spread, and you’ll end up with just the right amount.

Walnuts make a great substitution for the pecans, or if nuts aren’t your thing, you can leave them out of the streusel all together. But whatever you do, don’t skip the streusel!

These muffins aren’t overly sweet, which I prefer when I’m enjoying a muffin for breakfast or a late night snack. And my kids love enjoying these muffins after school with an ice cold glass of milk.

Of course, the streusel can get a little messy, so I usually insist they sit at the table–what is it about teenage boys that makes them wander the house with food?

These muffins were a wonderful addition to my fall baking this season. The flavors, colors and scents were all perfect for enjoying this time of year. I hope you love these pumpkin and cranberry muffins and much as I did.

Pumpkin Cranberry Muffins - Recipes

I taught a vegan baking class at Ovenly last week, which was a lot of fun. We made brownies and muffins (these ones). The former were of course richer and more decadent and in many ways the star of the class. But at the end of the night, when I was on my way home, it was the muffin I reached for as a late evening snack, and then reached for again the following morning.

I love muffins. There are more elaborate and exciting baking projects, for sure, but there’s nothing like a good muffin. They can be breakfast, snack, or dessert, they’re low-key and easy to make, and there’s never an end to the combinations and possibilities of a fresh batch. I look forward to the start baking season (i.e. autumn) every year, and muffins are often the first thing I make.

This weekend, I decided to celebrate baking season and pumpkin season simultaneously with these vegan pumpkin cranberry walnut muffins.

It was a spontaneous baking urge to make them, and I didn’t plan to post them this week, but they’re too good not to share. They’re tender, sweet, spiced, and they scream “fall.” Here’s the recipe.

Ingredient Notes

Cranberries We were just a little early for the fresh, local cranberries, so frozen cranberries were used here. Thaw the cranberries before cutting in half and adding to batter. Of course, if fresh cranberries are in season, even better!

Apples: Use any moderately sweet, red-skinned apple. There are lots of varieties of local apples available at Zehrs™ this Fall.

Raisins: Any type of raisin is fine here.

Pepitas: Also known as pumpkin seeds. I used raw unsalted pumpkin seeds, though salted is fine here, as well.

Milled Flax Seed: Milled flax seed is simply whole flax seeds that has been ground up. Our bodies have trouble breaking down the whole flax seeds, so using milled flax seed allows us to enjoy the full health benefits of the flax seed. The milled flaxseed simply adds extra goodness to these muffins. You can omit, without issues, if you like.

Oil: I reduced the oil from my classic pumpkin muffins in half, so these are already reduced in that respect. If you wished, you could replace 1/2 cup of the oil with applesauce, though it will affect the moistness of the resulting muffin.

Sugar: Again, the sugar is reduced by half from my classic pumpkin muffins, so I don't feel there is a ton or room to reduce it drastically more. As noted below, you can skip the sugar topping easily, to reduce the sugar further.