Moist, fluffy, spiced pumpkin muffins bursting with fresh, tart cranberries.
I cannot believe Thanksgiving is only a week away. I could have sworn the Easter Bunny was just making his rounds and now it’s already turkey time?! Time flies by faster every year.
Fall is my favorite season, by a long shot. I love cozying up by the fire on rainy days, peering out my window to see a myriad of autumnal hues, and the sound the leaves make as they crunch beneath my boots. It is also the season of the pumpkin and that alone makes it the most wonderful time of the year.
Last week I forewarned you that I was on a pumpkin kick and would be bombarding you with pumpkin recipes. Well, I’m keeping true to my word and sharing a recipe for the most glorious pumpkin cranberry muffins.
A good pumpkin muffin has the capacity to turn even the gloomiest of days cheerful and bright. I don’t know about you, but the moment I bite into that spiced, tender, ball of deliciousness my heart is warmed and all feels right in the world. Paired with a cup of warm coffee or chai tea and I am in sheer harvest bliss.
The tartness of the seasonal cranberries perfectly accents the rich pumpkin spice flavor making for a delectable surprise in every bite. I love how festive these muffins look, feel, and taste! Prepare to have all your senses filled with the wonders of Fall!
This pumpkin muffin recipe is a staple for the season. Muffins are so easy to make which makes them ideal for this busy time of year when everyone’s rushing, bustling (and fussing) about.
This is a two-bowl recipe, meaning you mix your dry ingredients in one bowl, wets in another, combine the two, and BAM! You’re ready to rock and roll! When you are incorporating the two mixtures just be sure to have a light hand and only stir until the flour has “disappeared”.
Next divide your batter amongst your muffin cups and bake until the tops are golden brown and your kitchen smells of rich, heavenly, pumpkin goodness (about 20-ish minutes)!
If you are as big of a pumpkin muffin fan as I am I recommend doubling this recipe right off the bat. You can even add white or dark chocolate to one batch! That would be another winning combo. I recommend freezing extras so you have some on hand to defrost whenever the mood strikes!
I will be eating these muffins right up until Christmas. I firmly believe that pumpkin season extends beyond Thanksgiving. A month of pumpkin is simply not enough in my book.
Look out Starbucks! Your Fall pastries have “muffin” on these.
The Recipe
*Makes 12 muffins
1 1/4 cup (156 g) all-purpose flour
1/2 cup (65 g) whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) dark brown sugar
1 1/4 cups (275 g) pure pumpkin
1/3 cup vegetable oil
2 teaspoons vanilla
1 1/2 cups fresh cranberries
1. Preheat the oven to 350 degrees F. Grease a standard muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Stir in cranberries.
3. In a medium bowl, whisk the eggs, sugars, pumpkin, oil, and vanilla until well combined.
4. Pour the wet ingredients into the flour mixture and mix until just combined and no flour streaks remain (being careful not to over mix) .
5. Divide batter between 12 muffin cups. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
