Homemade Pumpkin Cranberry Muffins are easy to make and taste delicious! In about 30 minutes you have light and fluffy muffins. These muffins are also great for breakfast, brunch, or bring to a pot-luck!
Preheat oven to 350°F/177°C. Spray a muffin tin with non-stick spray. Note 2, set aside.
In a medium size mixing bowl whisk together the dry ingredients, flour, sugar, pumpkin pie spice, baking soda,
In a separate large bowl, using a whisk, combine eggs, pumpkin puree, and vegetable oil until smooth.
Stir in dried cranberries. Slow whisk in dry ingredients into the wet ingredients until just blended.
Use an ice cream scoop to fill the prepared muffin tins ¾ the way full.
Bake in the preheated oven for 20-25 minutes. A toothpick inserted into the center of the muffin will come out clean.
Notes
Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.Note 1: Dried cranberries are awesome but feel free to substitute chocolate chips or other dried fruit such as blueberries, cherries, or apricot. Even fresh cranberries can be used in this recipe. Note 2: I use silicone muffin pans and I don't need to use cupcake liners when I spray the pan with non-stick spray. Note 3: Chopped nuts can be added in as well. Pecans and walnuts would be tasty.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.