How to Make Quick Cranberry Pumpkin Muffins - A Step-by-Step Guide

As the fall season approaches, there's nothing quite like the aroma of freshly baked muffins wafting through the kitchen. And if you're in need of a delicious and easy recipe to satisfy your autumn cravings, look no further than these quick cranberry pumpkin muffins. Packed with warm spices and bursting with tart cranberries, these muffins are the perfect treat for breakfast or a cozy snack with a cup of coffee.

What sets these muffins apart is the combination of pumpkin puree and cra...

Read more

Ingredients

  • 2 eggs, slightly beaten
  • 2 cups white sugar
  • 1 cup solid pack pumpkin
  • ½ cup corn oil
  • 2 tablespoons orange zest
  • 2 ½ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups cranberries, halved

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 24
  • Yield: 24 muffins

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
  • Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
  • Scoop batter into prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
  • Nutrition

    166 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 14mg
    • Sodium: 131mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 1g
    • Total Sugars: 17g
    • Protein: 2g
    • Vitamin C: 2mg
    • Calcium: 10mg
    • Iron: 1mg
    • Potassium: 49mg