Pumpkin Cranberry Muffins

Ann Dunaway Teh
Pumpkin Cranberry Muffins
Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

These muffins are packed with the flavors of fall. This recipe can make up to 30 muffins or 2 loaves of bread.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breads, Breakfast, Snacks
Cuisine American
Servings 30 muffins
Calories 144 kcal


  • 3 cups white whole wheat flour
  • 5 tsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar unpacked
  • 15 oz can pure pumpkin
  • 4 large eggs
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1/2 cup orange juice
  • 1 cup fresh or frozen cranberries


  • Preheat oven to 350 degrees F. Grease muffin pans or use muffin liners. If making bread, grease and flour 2 9×5 inch loaf pans.
  • Combine flour, pumpkin pie spice, baking soda and salt in a large bowl.
  • Add pumpkin mixture to flour mixture, stir just until moistened. Fold in cranberries. Spoon batter into prepared muffin pans.
  • For muffins, bake for about 20 minutes or until wooden pick inserted in center comes out clean. For bread, bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.


Chef's Note: To make your own pumpkin pie spice (5 tsp), use:
3 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice
¼ tsp ground ginger
¼ tsp ground dry mustard


Calories: 144kcalCarbohydrates: 25gProtein: 3gFat: 5gCholesterol: 25mgSodium: 208mgFiber: 2gSugar: 15g
Keyword cranberries, pumpkin, pumpkin muffins
Tried this recipe?Let us know how it was!

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