Photo by Cooking Matters

Cranberry Pumpkin Muffins

USDA Mixing Bowl

1 muffin, makes 12 muffins or about 35 mini-muffins

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

Print Recipe View Nutrition Facts


2 cups flour

3/4 cup sugar

3 teaspoons 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 (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 F.

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 Pumpkin

How to Select

Select pumpkins that are firm and heavy for their size.

How to Store

Short Term: Keep in dry, dark place. Use before skin turns soft or moldy. Long Term: Keep in dry, cool place, such as areas of basement or pantry. 2-6 months. Check regularly for mold. Freeze: Boil or bake until soft, puree or mash, pack in containers and freeze.

How to Prepare

Rinse. Cut and remove seeds. Bake, steam, microwave or boil until tender. Roast until soft, peel and pure. Make pumpkin pie, use pure for pumpkin soup, muffins, cakes, cookies, pancakes, breads & pudding. Bake or roast peeled chunks until soft with brown sugar or maple syrup.