These easy Pumpkin Cranberry Muffins will become a family favorite!
They make great after-school snacks, an easy Halloween treat, or a Thanksgiving dessert option!
I have decided that I don't bake nearly enough muffins. They are usually easier than a cake and come with built-in portion control.
I also like that it is pretty easy to make some healthy substitutions with muffins. You definitely can't beat their grab-and-go awesomeness!
So, expect to see lots more easy, healthier muffin recipes on this site. I already have an Apple Strudel one picked out for this weekend!
I don't know about you, but when the end caps at the grocery store start filling up with cans of pumpkin, I stock up.
It's like I'm afraid there is going to be some great catastrophe and I'll be left with no cans of pumpkin.
For the record, I do the same thing with cranberries, because how else am I going to make Brandied Cranberries, Cranberry Liqueur or Cranberry Negronis?
Does anyone else have hoarding issues with pumpkin and cranberries?
Ingredients.
- All-purpose flour - I use King Arthur unbleached.
- Whole wheat flour - I use whole wheat pastry flour, if you don't have whole wheat, you can just substitute more all-purpose flour.
- Spices - ground ginger, ground cinnamon, salt, ground cloves.
- Other dry ingredients - baking soda, baking powder, granulated sugar, light brown sugar.
- Wet ingredients - canned pumpkin, buttermilk canola oil, egg.
- Sweetened dried cranberries.
Instructions.
These Cranberry Pumpkin Muffins are easy to prepare!
- You combine your dry ingredients in a mixing bowl.
- Cream the sugar and the wet ingredients in your favorite stand mixer or hand mixer.
- Add the flour ingredients and beat to just combine and fold in cranberries.
- Place paper cupcake liners coated with cooking spray in a muffin pan.
- Bake, cool and enjoy!
Easy Healthy Substitutions
I found this recipe at Cooking Light, however I made a few healthier changes to it.
The original recipe called for 1 ½ cups of all purpose flour. I used 1 cup all purpose and ½ cup of whole wheat pastry flour. You can read - 5 of the Healthiest Flours to get an idea of why whole wheat flour bumps us these muffins.
I also decreased the granulated sugar from one cup to ½ cup. They were still plenty sweet and I'm going to make them again with just ¼ cup.
I think these would also be good with some fruit substitutions. Dried apricots or dried blueberries would be good, even raisins. You'll have to let me know if you make them with any substitutions!
This is definitely one to add to your healthy pumpkin muffin recipes!
More healthier muffin recipes.
Recipe.
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Cranberry Pumpkin Muffins
Ingredients
- 1 cup all purpose flour
- ½ cup whole wheat pastry flour
- 1 teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ½ cup granulated sugar
- 1 cup canned pumpkin
- ½ cup low fat buttermilk
- ¼ cup light brown sugar packed
- 2 tablespoons canola oil
- 1 large egg
- ⅔ cup sweetened dried cranberries chopped
- cooking spray
Instructions
- Preheat oven to 375.
- Lightly spoon the flour into a dry measuring cup and level with a knife. Do the same with the whole wheat pastry flour. Whisk the flours with the next 6 ingredients to combine.
- Combine the granulated sugar and the next 5 ingredients in a large bowl. Beat for about 3 minutes at medium speed.
- Add the flour mixture to the sugar mixture. Beat at low speed until just combined. Fold in cranberries.
- Place 12 cupcake liners in a muffin tin and spray lightly with cooking spray. Divide batter evenly into the cups.
- Bake for 25 minutes, or until muffins spring back when lightly touched.
- Remove from pan and cool on a wire rack.
Angelina says
These look scrumptious! Thanks for sharing with Thursday Favorite Things - I'm featuring you tomorrow! Angelina @ Petite Haus.
Pam Greer says
Thank you so much!
Marjie says
I always buy lots of pumpkin. You can never tell when you might need a pumpkin pie. Or maybe pumpkin bread, or now maybe you need these muffins! I love the addition of cranberries to these. And while I like less sweet muffins, I might just be tempted to drizzle a little glaze over the top....
Pam Greer says
These would be perfect with some glaze on top!
Tina Culbertson says
I'm embarrassed to say that one year I bought so much pumpkin that a few cans expired. These muffins would be lovely to take to a Fall gathering.
Pam Greer says
I've done the same thing!
Valentina says
oooh, I would love one of these for breakfast with my coffee, So funny, I do the same with the pumpkin -- I totally stock up for fear it'll all go away after the holiday's. And sometimes it does, so I'm always happy to have it in my pantry. 🙂
Pam Greer says
I still have 3 cans from last year, that I need to use up before I stock up again!
Emily Hill says
I'm totally ready for fall now that I've seen these cranberry pumpkin muffins. YUM!
Pam Greer says
Me too!
Jessica Formicola says
I can't wait for alllll things pumpkin! Adding these to my must-make list!
Pam Greer says
You'll have to let me know what you think.
Andrea @ Cooking with Mamma C says
I also stock up on pumpkin and cranberries! I love this combo you've got here. And, thank goodness for instant portion control, Lol!
Pam Greer says
Portion control is the only thing that saves me!
Daniela says
I love that you decreased the amount of sugar. I always find muffins too sweet, and I would be interested in trying them out with just 1/4 cup as well. I also love the flavor combo!
Pam Greer says
It's a great flavor combo.