Delicious pumpkin cranberry muffins made with pumpkin puree and fresh cranberries. Pumpkin puree makes them super moist and just irresistible. Cranberries provide a sour note, balancing the sweetness of the muffins.
I made these muffins to a Halloween party and decorated them with spider web design, made from cocoa icing (pictured below). Kids loved them!
I have a couple more pumpkin recipes on my website, including pumpkin pie apple ring pancakes (perfect treat for a breakfast), white lasagne with pumpkin and mushroom (it’s really worth a try!) or my lately favorite quick dinner – chicken breast in creamy mushroom and butternut squash sauce (so good!). Instead of cinnamon you call also add pumpkin pie spice.
How to make pumpkin cranberry muffins – step-by-step:
To make this recipe you’ll need pumpkin puree. You can use store-bought, canned pumpkin puree or make your own – it couldn’t be simpler!
How to make homemade pumpkin puree:
Pumpkin puree is very easy to make from scratch. All you need to do is cut the pumpkin into large, equal-sized pieces. Scoop out the seeds with a spoon and roast at 200°C / 400°F until tender. For this recipe I used Hokkaido pumpkin – it’s quite dry and mealy, which makes it great for baking. If you use butternut squash, your pumpkin puree will be a little moister and sweet. If your pumpkin puree is a little moister than mine, it’s possible that you have to bake the muffins a little longer. Just change the center of the muffins with a cake tester/bamboo skewer.
If you have a food processor and roasted pumpkin, the preparation is even simpler!
Throw the roasted pumpkin chunks into the food processor along with the other wet ingredients (an immersion/hand blender can also be used), pulse until smooth, then add the dry ingredients, pulse very briefly until just combined.
- In one bowl mix all the dry ingredients together.
- In the second bowl – the wet ones.
- Add the wet ingredients to the dry ones, whisk until just combined.
4. Scoop the batter with an ice cream scoop and divide to 10 muffin cups.
5. Put 4 fresh cranberries on each muffin and submerge them into the batter.
6. Bake at 180°C/350°F degrees for about 20 minutes.
7. Decorate the muffins with the cocoa icing, if you wish.
How to make cocoa icing:
Sift powdered sugar and cocoa into a small bowl and mix with water. My icing tasted like dark chocolate. If you want it to be sweeter, you need to replace a part of the cocoa powder with powdered sugar.
Cocoa icing is optional, the muffins will also taste amazing without it. As I mentioned above, I’ve made these muffins for Halloween, so they needed to be properly decorated!
How to decorate muffins with cocoa icing:
You will need a very small round cake decorating tip and a thick plastic zip lock bag (or a special cake decorating kit). Cut a small hole in the corner of the plastic bag, push the tip through. Fill the bag with icing and decorate. If the icing doesn‘t come out easily through the tip, you need to adjust its consistency by adding additional water to it (but very little!).
These muffins will keep for up to 3 days. You can store them at room temperature in a tightly closed container.
Other Halloween recipes
More muffin recipes
- blueberry yogurt muffins (best blueberry muffins!)
- mango muffins
- raspberry white chocolate muffins
- pear muffins
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!
Pumpkin and cranberry muffins
- 1 1/3 cup all-purpose flour 165g/5.8oz
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon preferably ceylon cinnamon
- pinch of salt
- 1 cup + 2 Tbsp pumpkin puree about 1 cup 260g/9oz
- 1 large egg
- 1/2 cup – 1 Tbsp vegetable oil neutral tasting, 100g/100ml
- 1 tablespoon yogurt
- 2/3 cup granulated sugar 140g/5oz
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 3/4 cup fresh cranberries 80g/3oz, about 4 pieces per muffin
cocoa icing (optional):
- 5 tablespoons unsweetened cocoa powder
- 5 tablespoons powdered sugar
- 3.5 tablespoons water
- All ingredients should be at room temperature.
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- Mix and sift all the dry ingredients into a large bowl.
- In another large bowl, whisk all the wet ingredients together until smooth.
- Add the wet ingredients to the dry ones, whisk until just combined, don‘t overmix the batter, small lumps are ok.
- Divide the batter into the 10 muffin cups (you can scoop it with an ice cream spoon)
- Add 4 cranberries to each muffin, use the blunt end of a chopstick or your finger and poke the cranberries into the batter until submerged.
- Bake for about 20 minutes or until a skewer inserted in the middle comes out clean. The baking time may slightly vary, depending on the oven.
- Cool on rack for 10-15 minutes, before removing the paper cups. Decorate with the cocoa icing, if you wish.
- Sift powdered sugar and cocoa into a small bowl and mix with water. My icing tasted like dark chocolate. If you want it to be sweeter, you need to replace a part of the cocoa powder with powdered sugar. You will need a very small round cake decorating tip and a thick plastic zip lock bag (or a special cake decorating kit). Cut a small hole in the corner of the plastic bag, push the tip through. Fill the bag with icing and decorate. If the icing doesn‘t come out easily through the tip, you need to thin out the icing by adding additional water to it (but very little!).