Pumpkin Muffins with Dried Cranberries
There’s something truly heartwarming about the aroma of freshly baked pumpkin muffins wafting through your home. These delightful treats are not just a celebration of fall; they bring the comforting flavors of pumpkin and spices together with the tart sweetness of dried cranberries. Whether enjoyed as a breakfast treat, a snack with your afternoon tea, or a delightful addition to your holiday gatherings, these muffins are sure to be a hit. Their moist, fluffy texture and vibrant flavor profile will have your family and friends coming back for seconds, asking for your secret ingredient.
Perfect for cozy mornings or as an afternoon pick-me-up, these Pumpkin Muffins with Dried Cranberries are versatile enough for any occasion. They’re a wonderful way to embrace the seasonal bounty and provide a delicious escape into the flavors of autumn. Get ready to delight your taste buds and create lasting memories with every bite.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup dried cranberries
Gather your ingredients and prepare for a delicious baking adventure!
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. This helps keep the muffins light and fluffy.
- Fold in the dried cranberries gently, taking care not to overmix the batter.
- Divide the batter evenly among the muffin cups, filling each one about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely before serving.
Tips & Variations
- Ingredient Substitutions: You can swap vegetable oil with melted coconut oil or applesauce for a healthier alternative.
- Optional Variations: Add chopped nuts or chocolate chips for extra texture and flavor.
- Storage Tips: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat in a microwave for a warm treat.
Recipe Information
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 12 muffins
- Difficulty level: Easy
This image showcases a warm and inviting baked good suitable for any occasion.
Pumpkin Muffins with Dried Cranberries
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil Can be substituted with melted coconut oil or applesauce.
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Add-ins
- 1 cup dried cranberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Fold in the dried cranberries gently, taking care not to overmix the batter.
- Divide the batter evenly among the muffin cups, filling each one about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely before serving.