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. Â
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
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Preheat oven to 325 degrees.
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In a bowl, blend together the eggs and oil. Then mix in the pumpkin, flower, sugar, and vanilla pudding powder.
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Once combined, add the baking soda, cinnamon, salt, and nutmeg. Mix well.
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Fold in craisins.
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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!