These autumn- inspired muffins are perfect for a holiday breakfast or brunch. Loaded with dried cranberries, pumpkin, and bright orange flavors, they’re extra delicious split and topped with cream cheese or your favorite jam or fruit butter.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 12 muffins |
Ingredients
- 1/2 cup dried cranberries
- Juice from 1 large orange
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon pumpkin spice blend
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, melted
- 1/2 cup pure pumpkin puree
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon orange zest
- Turbinado sugar, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
- Combine the cranberries and orange juice in a small microwave safe bowl, cover the bowl with plastic wrap and poke a small hole to vent. Microwave until the orange juice is warm, about 1 minute. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
- Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
- Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl. Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it’s ok if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the turbinado sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 238 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 176 mg |
Reviews
Made as recipe dictates with exception of using whole fat buttermilk instead of milk and omitted the sugar on top. Super moist, rich texture and so flavorful with the cranberry and orange notes, not overly sweet. It did need to bake a good bit longer than recipe states.
Very good!
This is my family’s favorite muffins. I have made these muffins more than a dozen times. There are multiple flavors that are very well balanced.
it was just okay. The flavor was a little bland. because of the reviews about pumpkin flavor, I added 3/4 cup of pumpkin.
These taste amazing! I’m not sure why others have said that they don’t taste any pumpkin because when I take a bite, it’s like I’m eating a nicely flavored pumpkin pie. Make these, you won’t regret it!
They were ok. I too missed the reviews about needing more pumpkin; definitely didn’t taste the 1/2 cup. They were a little more dense that I usually like and didn’t brown up much but may have been my oven.
Made them several times and used gluten free flour they were wonderful and my grandson that has celiac loved them.
I omitted the cranberries because I didn’t have any. I followed the rest of the recipe. I also added a muffin crumble topping on top (brown sugar, flour, cinnamon, and butter) I missed the review that said to add 1 cup of pumpkin. Definitely needed more than 1/2 cup of pumpkin.
We Loved Them! I used wheat flour and 1 cup of pumpkin. Next time I’ll add more cranberries, just because I really liked the tartness. YUMMY!
These were very tasty! The orange goes really well the cranberry, it adds a brightness to the muffin. I subsituted some of the flour for whole wheat flour to give it a more earthy (and healthier) texture/flavor. I also cut down on the butter to replace it with some apple sauce.