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Healthy Pumpkin Cranberry Muffins

Rated as 4.59 out of 5 Stars

"Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!"
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55 m servings 149 cals
Original recipe yields 12 servings (1 dozen cupcakes)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  2. Stir milk and vinegar together in a small bowl.
  3. Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  4. Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.


  • Cook's Note:
  • Milk and vinegar mixture is a simple substitute for buttermilk, which I seldom have on hand in my kitchen. 1/2 cup buttermilk could be used instead. Feel free to change the ratio of dried to fresh cranberries to adjust sweetness, or substitute nuts, chocolate chips, or other dried fruit.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 149 calories; 3.4 g fat; 28.1 g carbohydrates; 2.8 g protein; 16 mg cholesterol; 236 mg sodium. Full nutrition

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Most helpful positive review

I substituted coconut flour/almond meal flour for the AP flour. I also sub'd applesauce/coconut oil for the veg. oil. Instead of muffins I put in 7x10 pan and sprinkled coconut on the top. Delic...

Most helpful critical review

They were way too sweet, and though I loved the fresh cranberries using the dried ones was a mistake. The texture was also odd -- I wonder if they would have been better if I'd cooked them a sh...

Most helpful
Most positive
Least positive

I substituted coconut flour/almond meal flour for the AP flour. I also sub'd applesauce/coconut oil for the veg. oil. Instead of muffins I put in 7x10 pan and sprinkled coconut on the top. Delic...

I used all whole wheat flour, and old fashioned oats (not quick oats) and they were still delicious. You wouldn't know the recipe was 'healthy!'

Yum! I substituted extra whole wheat flour for the all purpose flour. I live at high altitude but these turned out perfect, so moist and flavorful, not dense at all. I will definitely bake th...

If you take half the white sugar in the recipe and use it to coat the fresh cranberries before adding them to the batter, they bake up sweet in the muffin.

Great muffins! I left out the white sugar, and used all dried cranberries instead of fresh. Also added some chopped walnuts. They tasted great, and not too sweet. I calculated 120 calories p...

This will be my staple pumpkin recipe from now on. Like others have said it doesn't seem like a "healthy" recipe. The ginger does add a unique flavour - it makes you stop and think - what's diff...

Was looking for a high fiber muffin since husband just had surgery and needs more fiber plus something to appeal to his decreased appetite and this looked promising. Made a few changes by adding...

Yum! I made 2 batches of these muffins, one batch I made with the oil the other batch I subbed applesauce for the oil. Also, both batches I used 3/4 cups craisins plumped in hot water then drai...

This is a fall favorite. I substituted extra oats for the all purpose flower and left out the white sugar entirely. I used extra fresh chopped cranberries instead of adding dried.