These Cranberry Pumpkin Muffins are the perfect combination of sweet and tart, embodying the cozy flavors of autumn. The pumpkin adds a moist and tender crumb while the cranberries provide a burst of tartness in every bite. Infused with warm spices like cinnamon and nutmeg, these muffins are a delightful treat for breakfast or a midday snack. Whether you’re enjoying them with a cup of coffee on a crisp fall morning or sharing them with friends, these muffins are sure to be a hit. Plus, they’re incredibly easy to make, making them an ideal choice for both novice and experienced bakers alike.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup orange juice
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries, halved
- Optional: 1/2 cup chopped walnuts or pecans
Instructions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, orange juice, and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the cranberries (and nuts if using) until evenly distributed in the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Cranberry Pumpkin Muffins warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.
