Cranberry Pumpkin Muffins
Sweet and spicy cranberry pumpkin muffins with walnuts offer a moist, flavorful treat perfect for breakfast or snacks, combining seasonal pumpkin and tart cranberries.
Ingredients
- 1 1/2 cups all-purpose flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/4 teaspoon salt ⓘ
- 1 1/4 cups sugar ⓘ
- 1/4 cup butter or oleo, softened ⓘ
- 2 eggs ⓘ
- 1 cup canned pumpkin ⓘ
- 1 cup Ocean Spray fresh or frozen cranberries, coarsely chopped ⓘ
Instructions
- Preheat oven to 400°F.
- Line muffin cups with paper liners or grease muffin cups well.
- In a bowl, sift together flour, baking soda, baking powder, ground cinnamon, ground cloves, and salt.
- In a large bowl, cream together sugar and softened butter until light and fluffy.
- Add eggs, one at a time, then stir in pumpkin.
- Add flour mixture, stirring until just blended. Fold in cranberries.
- Spoon batter into muffin cups, filling to the top of each cup.
- Sprinkle with chopped walnuts.
- Bake for 12 to 15 minutes for tea cake size or 20 to 25 minutes for regular size muffins.
Tips & Substitutions
For a healthier twist, consider substituting half of the all-purpose flour with whole wheat flour or using applesauce instead of butter for moisture. If you don't have fresh cranberries, dried cranberries can also work, just reduce the sugar slightly. Ensure you don’t overmix the batter to keep the muffins light and fluffy, similar to the texture found in a Summer Squash Souffle.
Serving Suggestions
These Cranberry Pumpkin Muffins make a delightful breakfast or snack on their own. Serve them warm with a pat of butter or cream cheese for added richness. They pair beautifully with a hot cup of coffee or tea. For a complete meal, consider serving alongside a fresh fruit salad or a bowl of oatmeal, or explore other American recipes to create a varied brunch spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pumpkin Muffins contains roughly 220 calories, with 3g protein, 14g carbohydrates, and 17g fat. Note that it is relatively high in sodium, at 522mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar in this recipe?
Yes, you can substitute granulated sugar with brown sugar for a deeper flavor, or use coconut sugar for a lower glycemic index option. Just keep in mind that the texture and sweetness may vary slightly. Adjust the amount based on your preference, but generally, a one-to-one substitution works well.
What can I use instead of eggs for a vegan option?
For a vegan alternative, you can replace each egg with 1/4 cup of unsweetened applesauce or mashed banana. You can also use flaxseed meal; mix 1 tablespoon of flaxseed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and then add to the mixture. Both options will help bind the ingredients while keeping the muffins moist.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick comes out with wet batter, they need more time. Start checking around the lower end of the baking time range for tea cake size and adjust accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).