White Chocolate Cranberry Pumpkin Muffins

White Chocolate Cranberry Pumpkin Muffins

CelticMommy 0

"These spicy muffins are moist and full of flavor. The cranberry perfectly complements the pumpkin flavor while hints of orange keep the muffins tasting light. The white chocolate chips are optional if you want to make these more of a yummy dessert. The perfect fall treat!"

Ingredients 40 m {{adjustedServings}} servings 243 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.
  2. Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
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Reviews 9

  1. 11 Ratings


LOVED this recipe!! These muffins are awesome! I did change 2 things. I added some orange zest to the batter and used cinnamon instead of the allspice. I'm going to make this recipe into loaves and give them to my daughters teachers for Thanksgiving : )


I thought this recipe was really delicious. It was moist and full of rich flavors. I did not alter the recipe at all except that I made mini muffins instead of regular size and they baked for 17 minutes but I have an oven that runs very high.

Jennifer Listerud

I went a little crazy on the substitutions both because of what I had and to make it what I consider "breakfast worthy". This usually involves a bit more fiber and protein and less sugar. I used pineapple juice instead of orange, because that's what I had, and a cup of whole wheat for one of the white flours. I used 2 1/2 cups of sugar to lighten the sweetness and also added a few table spoons of wheat germ and 2/3 cup of whole oats into the flour mixture. I added a cup of chopped pecans with only 2/3 cup of craisins and 1/3 cup minced white chocolate bar. I always set the timer for less time than advised so I can check it with a toothpick and not overcook. I recommend the cupcake papers for regular muffins and cooking spray for minies because it's a little stickier. I may try it again with even less sugar but it was deicious!