Cranberry Pumpkin Muffins

Source: USDA Mixing Bowl

Serving size: 1 muffin

Servings per recipe: 12

Not your average muffin, these treats are loaded with pumpkin and cranberries.

View Nutrition Facts


  • 1 cups white flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon allspice
  • 1/3 cup vegetable oil
  • 2 eggs, large (large)
  • 3/4 cup pumpkin, unsalted (canned)
  • 2 cups cranberries (fresh or frozen chopped)


Large mixing bowl Medium mixing bowl Rubber spatula Flour sifter (optional) Measuring cup Measuring spoons Muffin pan Paper muffin cup liners Can opener Food processor or chopping knife


1. Preheat oven to 400 degrees.

2. Sift together dry ingredients (flour through allspice) and set aside.

3. Beat oil, eggs, and pumpkin together until well blended.

4. Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.

5. Fold in chopped cranberries.

6. Spoon into paper lined muffin cups.

7. Bake at 400 degrees for 15 to 30 minutes.


Swap regular flour for whole-wheat flour to increase your daily intake of whole grains!

More About Cranberries

How to Select

Choose cranberries that are firm and not shriveled or decayed.

How to Store

Refrigerate cranberries for up to 2 months or freeze for future use.

How to Prepare

Refrigerate cranberries for up to 2 months or freeze for future use.