Cranberry Pumpkin Muffins

USDA Mixing Bowl
Enjoy these delicious, fragrant muffins any time of year using canned pumpkin and frozen cranberries.
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 200 kcal


  • 2 cups cranberries (fresh or frozen)
  • 2 cups flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon allspice
  • 1/3 cup canola oil
  • 2 eggs
  • 3/4 cup canned pumpkin


  • Preheat oven to 400 degrees. Wash and chop cranberries, set aside.
  • Sift together dry ingredients (flour through allspice) and set aside.
  • In a separate bowl, beat oil, eggs and pumpkin together until well blended.
  • Add the wet ingredients (pumpkin mixture) to the dry ingredients all at one. Stir just until moistened. Do not over mix.
  • Fold in chopped cranberries.
  • Spoon into 12 paper lined muffin cups.
  • Bake at 400 degrees for 15 to 20 minutes.


Smart Shopping Tips
  • Cranberries can be purchased in season and frozen for later use. Store in plastic bags labeled with the date for up to a year.
  • Berries should be sorted and washed before use. Discard shriveled, mushy or discolored berries.
  • Be sure to choose canned pumpkin and not pumpkin pie filling, which is seasoned and sweetened.
Cooking & Serving Tips:
  • Instead of cinnamon and allspice, try an apple pie spice or pumpkin pie spice blend.
  • Add some chopped nuts for protein and crunch.
  • Thaw and drain frozen cranberries before using.
  • Make a double batch and freeze some for breakfast on the go.
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