Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

This image courtesy of amandaformaro.com

Full of flavor, but not overly spiced, Pumpkin Cranberry Muffins are a great breakfast treat. A perfect combination, pumpkin and cranberries create a marvelous flavor that gets even better when you add in white chocolate chunks. Pumpkin Cranberry Muffins may be one of the best muffin recipes that will leave you wanting more.


Like all muffins, these are best eaten the day they are made, but they can be wrapped airtight and frozen for up to 2 months.  Rewarm in a 350 degree F oven, or split and toast the muffins, before serving.

Check out more great recipes from Amanda at Amanda's Cookin'.



  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch nutmeg
  • pinch ground allspice
  • 8 tablespoons unsalted butter, at room temperature (one stick)
  • 1/2 cup sugar
  • 1/4 cup light brown sugar (packed)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup canned unsweetened pumpkin puree (I used pumpkin I froze)
  • 1/4 cup buttermilk
  • 1 cup fresh or frozen (don't thaw) cranberries, halved
  • 1 (4 ounces) bar of good quality white chocolate, cut into chunks


  1. enter a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds on a regular-size muffin pan or fit the molds with paper muffin cups.

  2. Whisk together the flour, baking powder, baking soda, salt and spices. Place the halved cranberries in a bowl and toss with a tablespoon of the flour mixture.

  3. Place chocolate chunks in another bowl and toss with a tablespoon of the flour mixture. Set aside.

  4. Working with a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.

  5. One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk.

  6. With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula.

  7. Fold in the cranberries, then fold in the chocolate. Spoon batter into prepared muffin pan. Place muffin pan on cookie sheet.

  8. Bake for about 25 minutes, or until a thin knife inserted into the center of the muffins comes out clean.

  9. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold and finish cooling on the rack.

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