Cranberry Pumpkin Muffins
Soft and moist muffins combining warm pumpkin spice flavors with tart cranberries for a festive and delicious treat. Perfect for breakfast or a snack.
Ingredients
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup oil
- 2 eggs
- 1 tsp vanilla
- 3/4 cup fresh cranberries
Directions
- Preheat oven to 350F (175C) and line a muffin tin with liners.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg.
- Mix sugar, brown sugar, pumpkin, oil, eggs, and vanilla.
- Combine wet and dry ingredients.
- Fold in cranberries.
- Fill muffin cups 3/4 full and bake for 18-20 minutes.
Notes
- Use whole wheat flour for a healthier version.
- Add walnuts or pecans for crunch.
- Store in an airtight container for up to 5 days.
- Best enjoyed warm.
- Pairs well with coffee or tea.
Pumpkin and cranberry pair beautifully in baked goods, offering a mix of warm, earthy flavors with bright, tart notes. These muffins take inspiration from classic fall treats, combining traditional spices with a seasonal twist.Cranberries and pumpkin are both rich in antioxidants and nutrients, making these muffins not only delicious but also a nutritious option for a wholesome breakfast or snack.