These pumpkin cranberry muffins are moist and delicious! At 170 calories each, they are a healthier way to enjoy your favorite fall flavor—pumpkin! So grab your cinnamon, cloves, and giver, and let's get started with some fall baking.
It's hard to believe that my favorite season is right around the corner. After a hot and humid summer, there is nothing that I love more than the cool and crisp air of a fall afternoon. Although the official start to the season is still a couple weeks out, all signs point to autumn here in Ann Arbor.
Why you'll love this recipe
There's no doubt about it: Pumpkin is the quintessential fall flavor, and I especially love it in desserts. Pumpkin desserts are no stranger to the Sweet Precision Kitchen. In past years I've made my favorite pumpkin cookies, pumpkin cake, and pumpkin bread.
This year I'm adding to the lineup with some tasty pumpkin muffins that are sure to leave your kitchen smelling divine. The delicate pumpkin flavor of these muffins is enhanced with tart cranberries. This recipe is a winner and can easily be doubled if you're bringing it to a larger function.
Why we use canned pumpkin
Canned pumpkin offers the same health benefits as fresh, but is a little more convenient. It contributes both color and moistness to these fruit-filled muffins.
Related muffin recipes
Our recipe index is a great place to search all My Sweet Precision recipes!
Pumpkin Cranberry Muffins
- 12-count muffin pan
- muffin liners
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ½ cup granulated sugar
- 1 cup canned pumpkin
- ½ cup low-fat buttermilk
- ¼ cup light brown sugar packed
- 2 tablespoons canola oil
- 1 large egg
- ⅔ cup sweetened dried cranberries chopped
- Preheat oven to 375°. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
- Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
- Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Notes and Tips
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!