Cranberry Pumpkin Muffins Recipe

Name: Cranberry Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, slightly beaten; 2 cups white sugar; 1 cup solid pack pumpkin; 1/2 cup corn oil; 2 tablespoons orange zest; 2 1/2 cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups cranberries, halved

Servings: persons

2 eggs, slightly beaten
2 cups white sugar
1 cup solid pack pumpkin
1/2 cup corn oil
2 tablespoons orange zest
2 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups cranberries, halved

1
Preheat oven to 350 degrees F (175 degrees C).
2
Line 24 muffin cups with paper liners.
3
Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
4
Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork.
5
Make a well in the center of the flour mixture.
6
Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter.
7
Fold cranberries into the batter.
8
Scoop batter into prepared muffin cups.
9
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

761

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, slightly beaten, 2 cups white sugar, 1 cup solid pack pumpkin, 1/2 cup corn oil, and more.

Yes, Cranberry Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Pumpkin Muffins

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