Cranberry Pumpkin Muffins


These pumpkin cranberry muffins make a perfect addition to your Thanksgiving table, but don't stop there. Think grab-and-go breakfasts, afternoon snack with tea, even bake sale! Made with pumpkin puree, dried cranberries, and a quartet of warm fall spices, these simple muffins are ready to enjoy in less than 45 minutes.

close up view of Cranberry Pumpkin Muffins on white plates
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
12 muffins

Wake up on the right side of the bed with these pumpkin cranberry muffins. Full of fall flavor, you'll want to make them all season long.

Cranberry Pumpkin Muffins stacked in colorful liners

Pumpkin Cranberry Muffins Ingredients

Here's what you'll need to make these irresistible pumpkin cranberry muffins:

· Flour: This pumpkin cranberry muffin recipe starts with all-purpose flour.
· Sugar: Brown sugar adds sweetness and a hint of warmth.
· Leaveners: Baking powder and baking soda act as leaveners, which means they help the muffins rise.
· Spices: These muffins are spiced with cinnamon, ginger, cloves, and nutmeg. A pinch of salt enhances the other flavors.
· Pumpkin: Use store-bought pumpkin puree or make your own at home.
· Butter: Unsalted butter adds richness and moisture.
· Buttermilk: Creamy and tangy buttermilk lends moisture to the batter, enhances the texture, and contributes to the flavor.
· Eggs: Two beaten eggs keep the batter moist and help create structure.
· Vanilla: A couple teaspoons of vanilla extract takes the flavor up a notch and adds subtle complexity.
· Cranberries: This pumpkin cranberry muffin recipe calls for a cup of dried, sweetened cranberries.

How to Make Pumpkin Cranberry Muffins

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these top-rated pumpkin cranberry muffins:

1. Make the batter: Mix the dry ingredients in one bowl and the wet ingredients in another. Gradually beat the dry mixture into the wet mixture, then stir in the cranberries.
2. Bake the muffins: Pour the batter into prepared muffin cups. Bake in a preheated oven until a toothpick comes out clean.

How to Store Pumpkin Cranberry Muffins

Store your leftover muffins in an airtight container (lined with paper towels to absorb moisture) at room temperature for up to four days.

Learn more: How to Store Muffins to Keep Them Fresh

Can You Freeze Pumpkin Cranberry Muffins?

Yes, you can freeze pumpkin cranberry muffins! If you plan to keep them beyond four days, this is the best option. Wrap the muffins individually in foil, place them in a freezer bag, squeeze out the excess air, and freeze for up to three months. Thaw in the refrigerator or at room temperature. If you're in a rush, you can thaw them more quickly in the microwave.

Allrecipes Community Tips and Praise

"Easy and tasty," says Caroline Verleyen. "I added some applesauce to offset part of the butter, and scattered a few pepitas on top for a little crunch."

"In my mind, this is a perfect pumpkin muffin — perfectly domed, perfectly risen, perfectly sweet and moist and perfectly spiced," raves one Allrecipes community member. "The batter was a little on the thick side but I just thinned it out with a little extra buttermilk."

"Perfect," according to Sharon. "Even better than anticipated. Used up some leftover fresh cranberries, tossed with some of the sugar to sweeten before adding. Lovely aroma. Can't wait to make it again!"

Editorial contributions by Corey Williams


  • 2 cups all-purpose flour

  • ¾ cup brown sugar, packed

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • ¼ teaspoon ground ginger

  • teaspoon ground cloves

  • teaspoon ground nutmeg

  • 1 cup canned unsweetened pumpkin puree

  • ½ cup unsalted butter, melted and cooled slightly

  • ¼ cup buttermilk

  • 2 eggs, lightly beaten

  • 2 teaspoons vanilla extract

  • 1 cup dried, sweetened cranberries


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.

  2. Mix flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg together in a mixing bowl.

  3. Beat pumpkin puree, melted butter, buttermilk, and vanilla in another large mixing bowl until well combined. Gradually beat in flour mixture, then stir in dried cranberries until incorporated. Fill the prepared muffin cups about 3/4 full with batter.

  4. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and let rest for a few minutes before turning muffins out onto a wire rack. Serve warm or at room temperature.


You can substitute toasted pumpkin seeds or dried cherries for the cranberries.

Nutrition Facts (per serving)

253 Calories
9g Fat
40g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 253
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 52mg 17%
Sodium 330mg 14%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 6%
Total Sugars 22g
Protein 4g
Vitamin C 1mg 5%
Calcium 80mg 6%
Iron 2mg 9%
Potassium 111mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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