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.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

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  • Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.

  • 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.

  • Scoop batter into prepared muffin cups.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts

166 calories; protein 2g; carbohydrates 28.6g; fat 5.1g; cholesterol 13.6mg; sodium 131.2mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2012
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. Read More
(25)

Most helpful critical review

Rating: 3 stars
11/24/2017
I wish I'd thought of applesauce but I didn't I think the oil made the muffins 'heavy'. I had trouble getting all that oil mixed evenly into the batter. They were very sweet one muffin was about all anyone could eat. I'd call this a recipe to build on. Read More
45 Ratings
  • 5 star values: 33
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/27/2012
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. Read More
(25)
Rating: 5 stars
10/31/2012
These muffins have great flavors...you 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. Read More
(12)
Rating: 5 stars
11/10/2012
Used applesauce instead of oil. They came out great!!! Read More
(9)
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Rating: 5 stars
12/27/2012
Awesome recipe! Interesting mix of flavors- I made it a bit healthier by subbing the oil with applesauce and a I used a full can of pumpkin. It was VERY moist! Also, as someone else suggested I let the fresh cranberries "pop" in a simple syrup on the stovetop (1/2 c water, 1/2 cup brown sugar, 1 1/2 c fresh cranberries. Made lovely swirls when folded in! I also cut the sugar to 1 1/2 since I used 1/2 cup of brown sugar in the cranberries. Kids LOVED these. Read More
(8)
Rating: 5 stars
12/23/2012
I made these muffins with a few alterations. I used melted butter rather than oil, and used less than 1/2 c. so that I could use more pumpkin. I only used one egg (I was short) and reserved a Tbsp of sugar for the cranberries. Instead of cutting each cranberry, I cooked them with the reserved sugar and a Tbsp of water until they burst, then folded them into the batter. The added syrup (from the juices, sugar and water) sufficiently loosened up the batter to muffin consistency. They were pretty delicious if I do say so myself. As an added bonus, the cranberries folded into the pumpkin batter have a really nice Autumn swirl effect. I'll make these again and again! Read More
(5)
Rating: 5 stars
11/21/2012
These are awesome! I replaced 1/2 cup of white flour with 1/2 cup of wheat flour because I used an entire 15 oz can of pumpkin instead of 8 oz. Also I only used 1/4 cup of olive oil. Also added 3/4 cup of chopped walnuts with the cranberries that I just burst quickly in the food processor instead of cutting in half. I love the tart taste of the cranberry mingled with the sweetnest of the muffin...different and great combination! This will be a great hit at the Thanksgiving table! Read More
(5)
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Rating: 5 stars
12/01/2012
I made the recipe exactly as it was written and it was super delicious! Read More
(4)
Rating: 5 stars
01/26/2014
These muffins didn't rise well for me but the taste completely made up for it. The blend of flavors is delicious and the cranberry flavor really pops! Will definitely make these again. Read More
(2)
Rating: 5 stars
12/02/2012
Made these today to use up the left over cranberries and can of pumpkin I had. They are GREAT! My daughter and I made them and she wanted to taste the 1st one. She loved them! 2 Thumbs up for us! Read More
(2)
Rating: 3 stars
11/24/2017
I wish I'd thought of applesauce but I didn't I think the oil made the muffins 'heavy'. I had trouble getting all that oil mixed evenly into the batter. They were very sweet one muffin was about all anyone could eat. I'd call this a recipe to build on. Read More
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