These Quick Cranberry Pumpkin Muffins are a delightful blend of autumn flavors, combining the rich, spiced taste of pumpkin with the tart sweetness of cranberries. Perfect for a cozy breakfast or an afternoon snack, these muffins are incredibly easy to make and can be whipped up in no time. The combination of warm spices, moist pumpkin, and bursts of cranberries creates a balanced treat that’s both comforting and refreshing. Whether you’re preparing for a holiday gathering or simply want a seasonal treat, these muffins are sure to please.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or dried cranberries
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
- Gently fold in the cranberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.
