A combination of two fall favorites, pumpkin and cranberry, theses Cranberry Pumpkin Muffins are the perfect breakfast for a crisp Fall morning.
I love pumpkin muffins and have the best recipe for them. We eat them often and like to mix it up a bit. That is how this pumpkin cranberry muffins were born. You can bake these muffins without any add ins, or you can can use cranberries, chocolate chips, or your favorite nut. 
These pumpkin cranberry muffins start with this beautiful orange batter. Oh the possibilities! This recipe makes a delicious loaf of pumpkin bread too. You just have to bake it a bit longer. About 1 hour.
With this batch will make two dozen full size muffins or four dozen mini muffins. Make sure to adjust your cooking time accordingly. Because oven temps can very, I always check mine with a toothpick to make sure they are fully baked.
My girls love to help me in the kitchen. I had them place some dried cranberries on top of the muffins so they would show through the cooked muffin nicely.
They both did a great job.
Oh my goodness, these pumpkin cranberry muffins turned out so delicious!!
Pumpkin Cranberry Muffin Recipe
Moist pumpkin muffins with tangy cranberries make for a great Fall treat.
- 5 eggs
- 1 1/4 cup oil
- 1 can pumpkin
- 2 cups flour
- 2 cups sugar
- 2 small pkg. vanilla pudding powder
- Tsp. soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
Preheat oven to 325 degrees.
- In a bowl, blend together the eggs and oil. Then mix in the pumpkin, flower, sugar, and vanilla pudding powder.
Once combined, add the baking soda, cinnamon, salt, and nutmeg. Mix well.
Fold in craisins.
Bake muffins for 20 minutes.
They were fantastic right out of the oven, but I prefer my baked goods chilled, I promise, you can’t go wrong with these babies, definitely a crowd pleaser!
If you love this recipe, you’ll also love my Triple Berry White Chocolate Chip Banana Bread!
I just pinned this! Just in time – I started stocking up on pumpkin this week, for all of my favorite fall treats!!
Enjoy–I’m sure you will, I made another batch this week!
What size can of pumpkin?
Standard size can–I think 12 ounces?
I made these muffins last week – they are AMAZING!
I omitted the craisins simply because I didn’t want to make an extra trip to the store. Everything else was on hand – and I added a few extra chocolate chips. (I have an excuse – I’m pregnant.)
I also used that as an excuse to eat two straight out of the oven. I gave most of them to family so I wasn’t tempted to eat them all. I saved a few for myself and my hubby and I heated them up and served with vanilla ice cream a few times last week.
This post just makes me want to make another batch!
So glad to hear you enjoyed them!!! Oh my, one of my all time faves! I totally take the pregnant excuse for a 2nd…or 3rd;)
These look yummy! I think I have the pumpkin and most of the other ingredients. But, I think we just finished off the Craisins. Will definitely have to make. Thanks for sharing!
With or without craisins, they are good, but I do enjoy the chewy craisins in one bite, and choco chips in another;)
Oh. My. God. I just took these out of the oven and they are amazing!!!!
yay, I’m so happy to hear that!!!
What size can of pumpkin? I didn’t see a size.
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Pinning!! I am making these this week!! They look delicious!
I’d love for you to come visit me over at http://fromgatetoplate.com when you get time!! Look forward to seeing you 🙂