Pumpkin Cranberry Muffins

Recipe Collection: Breakfast

Pumpkin Cranberry Bliss Muffins offer the warm, comforting flavors perfect for any occasion. These muffins are packed with rich pumpkin puree, tart dried cranberries, and a blend of aromatic spices, making them a delightful addition to your breakfast or holiday spread. Ideal for those following a vegetarian diet, these muffins are gluten, dairy, and egg-free, catering to various dietary needs. Their versatile flavor profile makes them perfect for breakfast, snacks, or even dessert.

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Overview

These Cranberry Pumpkin Muffins are a delightful addition to any meal, perfect for Thanksgiving or as a quick breakfast option. Packed with pumpkin puree, dried cranberries, and warm spices, these muffins are both flavorful and easy to make in under 45 minutes.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Serving Size: 12

Cooking Time: 35 minutes

Ingredients

• 2 Cups all-purpose flour
• 0.75 Cups brown sugar, packed
• 2 Teaspoons baking powder
• 1 Teaspoon cinnamon, ground
• 0.5 Teaspoons salt
• 0.25 Teaspoons baking soda
• 0.25 Teaspoons ginger, ground
• 0.125 Teaspoons cloves, ground
• 0.125 Teaspoons nutmeg, ground
• 1 Cup pumpkin puree, canned
• 0.5 Cups unsalted butter, melted
• 0.25 Cups buttermilk
• 2 Large eggs, whisked
• 2 Teaspoons vanilla extract
• 1 Cup cranberries, dried

Steps

1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. In a mixing bowl, combine flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg.
3. In another large mixing bowl, beat together pumpkin puree, melted butter, buttermilk, whisked eggs, and vanilla until well combined.
4. Gradually beat the dry mixture into the wet mixture, then stir in the dried cranberries until incorporated.
5. Fill the prepared muffin cups about 3/4 full with batter.
6. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
7. Remove from the oven and let rest for a few minutes before turning muffins out onto a wire rack. Serve warm or at room temperature.

Recipe Tip: You can substitute toasted pumpkin seeds or dried cherries for the cranberries.