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.
Nutrition & Diet Analysis (per serving)
817
kcal
41% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
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).
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).