Pumpkin Cranberry Mini Muffins Recipe

Name: Pumpkin Cranberry Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 cup flour; 4 teaspoons white granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 large egg white at room temperature; 1/2 cup canned pumpkin do not use canned pumpkin-pie filling; 1/3 cup fresh cranberries chopped; 1/4 cup lowfat buttermilk; 2 1/2 tablespoons dark brown sugar packed; 2 tablespoons unsalted butter melted and cooled; 1/2 teaspoon vanilla extract

Servings: persons

cooking spray
1 cup flour
4 teaspoons white granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg white at room temperature
1/2 cup canned pumpkin do not use canned pumpkin-pie filling
1/3 cup fresh cranberries chopped
1/4 cup lowfat buttermilk
2 1/2 tablespoons dark brown sugar packed
2 tablespoons unsalted butter melted and cooled
1/2 teaspoon vanilla extract

1
Position rack in center of oven and preheat oven to 400u00b0F. Spray the 12 cups a mini muffin tin with cooking spray.
2
In a large bowl, whisk together both flours, white sugar, baking powder, baking soda, cinnamon and salt.
3
In a second bowl, whisk together egg white, canned pumpkin, cranberries, buttermilk, brown sugar, melted butter and vanilla until mixture is smooth.
4
Pour wet ingredients into dry; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon into prepared muffin tin, about 2 tablespoons per cup.
5
Bake until browned, until a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in the muffin pan for a couple of minutes before turning muffins out and cooling them on a wire rack.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: cooking spray, 1 cup flour, 4 teaspoons white granulated sugar, 1 teaspoon baking powder, and more.

Yes, Pumpkin Cranberry Mini 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.

That's it — enjoy your meal!

Pumpkin Cranberry Mini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions