Cranberry Pumpkin Muffins

Nutrition Facts:

Serving size- 1 muffin





This recipe will make up to 24 mini muffins. Be sure to chop the cranberries ahead of time, so they’ll be ready to add to the mixture. Fresh cranberries are usually in-season from Thanksgiving through Christmas.  Be sure and buy several packages .  Fresh cranberries can be kept in the refrigerator for 1 month and the freezer for up to one year.



2 cups flour

¾ cups sugar

3 teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

¾ teaspoon allspice

1/3 cup vegetable oil

2 eggs, large

¾ cup pumpkin, canned

2 cups cranberries, chopped (fresh or frozen)



Preheat oven to 400 degrees.  Sift together all the dry ingredients (flour through allspice) and set to the side.  Beat oil, eggs, and pumpkin together  until well blended.  Add the wet ingredients to the dry ingredients all at once.  Stir until moistened.  Fold in chopped cranberries.  Spoon into paper lined muffin cups and bake at 400 degrees for 15 to 30 minutes.


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