These Pumpkin Cranberry Muffins are a perfect blend of cozy pumpkin flavor and tart cranberries. They are easy to make and smell amazing while baking!
Who doesn’t love a warm muffin fresh out of the oven? I like to enjoy these with a nice cup of tea. They make the perfect snack for any time of day! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the muffins. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend instead. It works well in most baking recipes!
Pumpkin Puree: Canned pumpkin is convenient and always reliable. If you don’t have any, homemade pumpkin puree is easy to make! Just roast a small pumpkin until soft, then blend until smooth.
Cranberries: Fresh cranberries add great tartness. If they’re out of season, dried cranberries are a nice substitute. Soaking them helps to rehydrate and enhance the flavor.
Vegetable Oil: This adds moisture to muffins. If you prefer, you can use melted coconut oil or even unsweetened applesauce for a lighter option.
How Do I Ensure My Muffins Are Light and Fluffy?
The key to light and fluffy muffins is in the mixing process. Over-mixing can lead to dense muffins, so be gentle!
- Combine wet and dry ingredients just until you no longer see dry flour. It’s okay if there are lumps!
- Consider using room temperature ingredients; this helps them mix better.
- Fill your muffin cups about 2/3 full to allow room for rising.
By following these tips, you’ll have muffins that are soft and perfect every time! Enjoy baking! 🧁
How to Make Pumpkin Cranberry Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (240 ml) canned pumpkin puree
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup fresh or dried cranberries (if dried, you may soak in warm water for 10 minutes and drain)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes for preparation and approximately 20-25 minutes for baking. In total, you’ll spend about 40-45 minutes from start to finish before enjoying your freshly baked muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). While it’s heating, line a muffin tin with paper liners or grease the cups lightly with oil or butter.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This helps evenly distribute all the dry ingredients.
3. Combine the Wet Ingredients:
In another bowl, add the canned pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract. Whisk these together until everything is smooth and blended well.
4. Combine Wet and Dry Ingredients:
Pour the pumpkin mixture into the bowl with the dry ingredients. Gently fold them together with a spatula or spoon until just combined. Avoid over-mixing to keep your muffins light and fluffy!
5. Add the Cranberries:
Carefully fold in the cranberries, making sure they are evenly distributed throughout the batter.
6. Fill and Bake:
Divide the batter evenly among the muffin cups, making sure not to fill them more than 2/3 full. Bake for 20-25 minutes. Your muffins are done when a toothpick comes out clean when inserted into the center.
7. Cool and Enjoy:
Allow the muffins to cool in the tin for a few minutes before moving them to a wire rack to cool completely. Enjoy them warm or at room temperature for a tasty treat!
Now you’ve got delicious, moist pumpkin cranberry muffins to enjoy! Perfect for snacks or breakfast! ☕️🧁
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, roast a small sugar pumpkin until soft, scoop out the flesh, and blend until smooth. This homemade puree adds a lovely flavor to your muffins!
What Can I Substitute for Vegetable Oil?
You can use melted butter for a richer flavor. Alternatively, unsweetened applesauce is a great substitution for a lower-fat option, providing moisture and a hint of sweetness.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw overnight in the fridge before enjoying!
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped nuts like walnuts or pecans, or even chocolate chips, can be added for extra flavor and texture. Just keep the total mix-ins to about 1 to 1 1/2 cups combined!