Learn how to make pumpkin cranberry muffins that are perfect for an autumn breakfast or brunch! This recipe is easy, quick, and delicious.

Breakfast – the most important meal of the day! And when it comes to baked goods, autumn is my favorite time of year. I love pumpkin spice coffee, pumpkin desserts, and just about anything else that has to do with the world’s greatest gourd.

This recipe combines two of my favorite flavors – pumpkin and cranberry – into one delicious fall breakfast item. You’re absolutely going to love these pumpkin cranberry muffins, and they really easy to make.

If I might suggest a delicious breakfast buffet of fall flavors, these are tasty alongside our maple chai donuts, pumpkin bagels, and baked apple cider donuts. I can’t wait for you to give them a try!

Are you ready to make these pumpkin cranberry muffins? First you’re going to need to gather some goodies. Here’s what you’ll need.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1/2 cup lightly packed brown sugar
1 large egg
1/2 cup pumpkin puree
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 cup dried cranberries

A soup ladle or ice cream scoop works well for transferring the batter into the muffin cups without making a mess.

Light brown sugar is great in this recipe because it adds a bit of earthiness and sweetness. but feel free to substitute granulated sugar if you prefer.

Dried cranberries work here because they add great texture and flavor. I don’t recommend substituting fresh cranberries. You can use craisins.

Muffins freeze wonderfully, so if you can’t enjoy them all on the day they’re made, wrap them in plastic wrap and put them in the freezer for later. They can be in the freezer for up to three months.

You’re going to love how the tart cranberries balance the sweetness of the other ingredients. These are a must-make fall goodie.

Get the printable recipe card for these muffins below.

Pumpkin Cranberry Muffins

Learn how to make delicious pumpkin and cranberry muffins that are perfect for an autumn breakfast or brunch!

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Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: servings

Equipment

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1/2 cup brown sugar lightly packed
1 large egg(s)
1/2 cup pure pumpkin puree
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1 cup dried cranberries

Instructions

Preheat your oven to 350F. Line 12 muffin tins with paper liners or spray them with nonstick baking spray.
In a large bowl, whisk together the flour and baking powder until combined.
In another bowl, mix together the milk, brown sugar, egg, pumpkin puree, melted butter, and vanilla extract.
Add the wet ingredients to the dry and whisk until no large lumps remain. Make sure to mix until just combined.
Add the dried cranberries and fold them in gently.
Divide the batter between the muffin tins, filling each one 3/4 of the way full (I use a 1/4 cup cookie scoop to ensure they’re all the same size).
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the muffins to a wire rack to cool and enjoy warm or at room temperature.