Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins

18 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  iamblessedx7

“I have been making these for years. I used to make them in bread form, but having 7 children it was just easier to dole out a muffin than cut up the messy loaf. I also began giving these out as Christmas food gifts. This was requested by my 17-year-old son for our dessert we have to bring to his football banquet. My 21-year-old daughter who moved to Ogden, Utah with her husband and 2 kids wants to make these muffins for her in-laws who will be spending the Thanksgiving holidays with them.”

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Adjust Servings

Original recipe yields 24 muffins



  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
  3. Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
  4. Scoop batter into prepared muffin cups.
  5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

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Reviews (18)

Rate This Recipe
Sarah Jo

Sarah Jo

I cut the amount of oil back and added in additional pumpkin puree. I also didn't want to mess around with cutting a bunch of cranberries in half, I just threw them in the food processor and pulsed them a few times for a rough chop. Right before baking, I sprinkled each muffin mound with a little sugar. Baked at 350*, these were done at a little over 20 minutes. We all thought this muffin was fantastic, especially me. I really loved the combination of the pumpkin, cranberry with the hint of orange. Very, very good.



These muffins have great can taste the pumpkin, orange, and cranberries in each bite. I didn't have fresh cranberries, so I used chopped dried cranberries and it came out great (~1/2 cup dried cranberries for the full batch should be enough). Also, I cut the recipe in half, but it only made 10 muffins; next time I'll make the full batch, and perhaps also add chopped walnuts.



Used applesauce instead of oil. They came out great!!!

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Amount Per Serving (24 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 28.6 g
  • 9%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Pumpkin Apple Streusel Muffins


next recipe:

Cranberry Pumpkin Chip Bread