Pumpkin Cranberry Muffins
These fluffy pumpkin cranberry muffins are full of warm cinnamon spice, sweet pumpkin flavor, and tart fresh cranberries.
Servings: 12 muffins
Ingredients
- 1 3/4 cups all purpose flour
- 1 1/4 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup olive oil (or avocado oil)
- 1/3 cup water
- 1 1/4 cup fresh cranberries
Instructions
- Preheat oven to 375 degrees F. Make sure the oven rack is in the top third of the oven. Grease the muffin tins or line with muffin liners.
- In a large bowl, mix the flour, sugar, baking soda, salt, nutmeg, and cinnamon together. Make a well in the bowl and add the eggs, pumpkin puree, olive oil and water. Mix with a fork until there is an even consistency.
- Bake 18-22 minutes, or until toothpick comes out clean. Cool for 5 minutes before removing from pans and moving the muffins to wire racks.
Notes
- Don't overmix the batter. Mix until no dry flour remains.
- Only use 1 cup of pumpkin puree required in the recipe, not the whole can. Otherwise it adds too much moisture to the muffins.
- Save a few cranberries to add on top. You can also add pumpkin seeds.
- How to store: Store at room temperature on the countertop on a plate and cover in foil or wrap. I sometimes like to cover them with a linen cloth.
- How to freeze: Let the muffins cool completely. Place the muffins in a freezer-safe airtight container or bag. Freeze for up to 3 months. Thaw at room temperature or warm individual muffins in the microwave.
Nutrition
Calories: 249kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 201mg | Potassium: 82mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3224IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg