Go Back
+ servings
Print Recipe
4.5 from 2 votes

Pumpkin Cranberry Muffins

Light, Fluffy Muffins Perfect for Snacking or Breakfast! Loaded with Pumpkin Flavor and Tart Dried Cranberries!
Prep Time15 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 193kcal
Author: Julie Evink


  • 2 tablespoons vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup dried cranberries


  • Preheat oven to 375F. Line 12 muffin cups with paper liners.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat oil, granulated sugar, brown sugar, and pumpkin puree until combined. Beat in buttermilk, vanilla, and egg.
  • In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. Add this mixture to the wet ingredients and beat until just combined. Use a rubber spatula to fold in the dried cranberries.
  • Divide the batter between the 12 muffin cups. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before serving.


Calories: 193kcal | Carbohydrates: 39g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 158mg | Potassium: 104mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3215IU | Vitamin C: 0.8mg | Calcium: 33mg | Iron: 1.2mg