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Pumpkin Cranberry Muffins

Deliciously moist and flavorful muffins combining pumpkin puree and tangy cranberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree Ensure it's Halal compliant.
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil Can substitute with coconut oil.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 cup fresh or dried cranberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease them lightly.
  3. In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk together until well blended.
  4. In another bowl, whisk together the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until smooth.
  5. Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined, being careful not to over-mix.
  6. Gently fold in the cranberries until evenly distributed.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool for a few minutes in the pan before transferring them to a cooling rack.
  3. Enjoy warm or at room temperature!

Notes

For added texture, consider topping with cream cheese frosting or nuts. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.