Pumpkin Cranberry Muffins Recipe (quick and easy)
Moist and easy to make, these pumpkin muffins are spiced and soft, with a tangy bite from the dried cranberries. Easy batter, no electric mixer needed and ready in 40 minutes. They freeze beautifully.
Servings 12 regular muffins
Ingredients
- ¾ cup sunflower oil
- ½ cup light brown sugar
- ½ cup granulated white sugar
- 2 eggs at room temperature
- ¾ cup pumpkin puree canned or homemade pumpkin puree
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest I tried ½ teaspoon of orange extract instead, and it works very well
- 1 teaspoon pumpkin pie spice mix or more if you like them spicier (or make your own, see Notes below)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups dried cranberries
Instructions
- Preheat the oven to 350°F (180°C).
- Butter or spray 12 regular muffin tins or line them with paper cups.
- Beat ¾ cup sunflower oil with ½ cup light brown sugar and ½ cup granulated white sugar for 1 minute in a large mixing bowl.
- Add 2 eggs one by one, beating until fully incorporated, but don’t overmix.
- Add the rest of the wet ingredients: ¾ cup pumpkin puree, ½ teaspoon vanilla extract, 1 teaspoon orange zest and 1 teaspoon pumpkin pie spice mix. Integrate until smooth.
- Add the sifted dry ingredients (2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon salt) to the pumpkin mixture in 2 parts, integrating well but not beating - just mixing. I do it by hand with a spatula. You can have the dry ingredients measured and sift them as you add them, or have them already sifted in a medium bowl.
- Add 1 ¼ cups dried cranberries and fold them in with a spatula.
- Fill the paper liners up to ¾ of their capacity to avoid overflow during baking.
- Bake for about 25 minutes or until a cake tester or toothpick comes out dry. The top of the muffins will be slightly cracked and golden brown.
- Let cool on a wire rack.
- Store covered at room temperature for two days and then refrigerate or freeze, covered or wrapped. Warm lightly in the oven before eating.
Video
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Spices: I usually add them individually and don't use pumpkin pie spice: ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, a pinch of nutmeg, and a pinch of allspice or cloves. You can add more of each if you like it heavily spiced.
Pans: I use regular-sized muffin pans, but you can use mini muffin pans (they will yield a larger quantity, and they will need less baking time) or jumbo muffins (you will have fewer muffins, and they will take longer to bake).
Freezing: wrap in plastic and keep frozen for up to a month. I defrost them directly in a medium oven, but you can let them come to room temperature first.
Double batch: this recipe can easily be doubled if making them for a large crowd or if you want to make ahead and freeze.
Variation: cranberries go well with chopped pecans. Add ¼ cup to the batter at the end.
