Pumpkin Cranberry Muffins
Learn how to make delicious pumpkin and cranberry muffins that are perfect for an autumn breakfast or brunch!
Servings 12 servings
Calories 181kcal
Equipment
- 1 Mixer
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.
Nutrition
Serving: 1muffin | Calories: 181kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 68mg | Potassium: 98mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1703IU | Vitamin C: 0.4mg | Calcium: 62mg | Iron: 1mg