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!
