Quick Cranberry Pumpkin Muffins Recipe
Orange zest adds a layer of flavor to these cranberry and pumpkin muffins.
Moist and bursting with cinnamon, nutmeg, cloves, and ginger accents, these pumpkin muffins studded with dried cranberries are perfectly seasoned for a festive fall brunch.
Pumpkin cranberry muffins with oats and whole wheat flour are a colorful and healthy addition the Thanksgiving table or an on-the-go breakfast.
Used applesauce instead of oil. They came out great!!!
Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.
I cut the amount of oil back and added in additional pumpkin puree. I also didn't want to mess around with cutting a bunch of cranberries in half, I just threw them in the food processor and pulsed them a few times for a rough chop. Right before baking, I sprinkled each muffin mound with a little sugar. Baked at 350*, these were done at a little over 20 minutes. We all thought this muffin was fantastic, especially me. I really loved the combination of the pumpkin, cranberry with the hint of orange. Very, very good.
I am a new cook , and these turned out perfect . I cut the sugar in half as I am diabetic and dieting . Do not have to feel guilty eating one of these . Key word is just one . They are sooooo dammm good . It took me forever to cut the cranberries in half , Any tricks for this?Not a complaint as the end result was fantastic
These sweet pumpkin muffins use whole wheat flour, providing a healthier way to indulge in the spiced fall flavors we love.
Whether you're looking for spiced pumpkin muffins with chocolate chips or something super easy and super moist, find your favorite fall-flavored recipe here.
Budget-friendly pumpkin muffins whip up fast and easy with just a few pantry basics. One recipe makes 3 dozen muffins.