Go Back Email Link
+ servings
pumpkin muffins with fresh cranberries on a white plate
Print Pin
No ratings yet

Pumpkin and cranberry muffins

Perfectly moist muffins with pumpkin puree and fresh cranberries.
Course Dessert
Cuisine American, international
Keyword cranberry muffins, pumpkin cranberry muffins, pumpkin muffins recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 muffins
Calories 247kcal
Author Aleksandra


dry ingredients:

  • 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

wet ingredients:

  • 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.

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. 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!).
  • Enjoy!


* 1 cup is 240ml, 1 cup of flour weighs 125g.
* You can also use roasted pumpkin chunks instead of pumpkin puree. You just need to mix all the wet ingredients in a food processor (or use an immersion blender) until smooth.
* How to make pumpkin puree: Wash the pumpkin, cut into large, equal-sized pieces. Using a metal spoon scoop out the seeds. Place pumpkin pieces on a baking sheet lined with parchment paper. Bake for about 20 minutes at 200°C / 400°F / Gas Mark 6 or until tender. When using a Hokkaido pumpkin – puree until smooth (the skin is soft and edible). When using squash - separate the flesh from the skin using a spoon (discard the skin) and puree until smooth.
* Calories count = 1 muffin.


Calories: 247kcal