Pumpkin Spice-Cranberry Muffins Recipe

Name: Pumpkin Spice-Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1/2 cup dried cranberries; Juice from 1 large orange; 2 cups all-purpose flour; 2/3 cup granulated sugar; 1 tablespoon pumpkin spice blend; 2 teaspoons baking powder; 1/2 teaspoon fine salt; 1 stick (8 tablespoons) unsalted butter, melted; 1/2 cup pure pumpkin puree; 1/2 cup whole milk; 2 large eggs; 1 teaspoon orange zest; Turbinado sugar, for sprinkling

Servings: persons

Nonstick cooking spray
1/2 cup dried cranberries
Juice from 1 large orange
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon pumpkin spice blend
2 teaspoons baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup pure pumpkin puree
1/2 cup whole milk
2 large eggs
1 teaspoon orange zest
Turbinado sugar, for sprinkling

1
Special equipment: a 12-cup muffin pan and muffin liners
2
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
3
Combine the cranberries and orange juice in a small microwave safe bowl, cover the bowl with plastic wrap and poke a small hole to vent.
4
Microwave until the orange juice is warm, about 1 minute.
5
Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
6
Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
7
Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl.
8
Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
9
Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the turbinado sugar.
10
Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes.
11
Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.

643

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: Nonstick cooking spray, 1/2 cup dried cranberries, Juice from 1 large orange, 2 cups all-purpose flour, and more.

Yes, Pumpkin Spice-Cranberry 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 Spice-Cranberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions