Cranberry Cinnamon Pumpkin Muffins Recipe
Super moist pumpkin muffins studded with tart dried cranberries and sweet cinnamon chips. Perfect for breakfast, brunch, snacks or anytime you just want a tasty spiced pumpkin muffin.
Equipment
- 1 Food Scale
- 2 mixing bowls one large, one small
- 1 whisk
- 1 spatula
- 1 batter scoop #16 size
- 2 12 cup muffin pans
- 16-18 paper muffin liners
Ingredients
- 115 g butter, melted and cooled slight ( see notes for using oil instead)
- 230 g all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 ¼ teaspoons pumpkin pie spice, OR use 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon all spice. ⅛ teaspoon clove
- ½ teaspoon Kosher salt
- 100 g brown sugar, light or dark
- 100 g granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
- 60 ml 62 g milk or buttermilk
- 425 g pumpkin puree, one can - NOT pumpkin pie filling, only 100% pumpkin puree
- 150 g dried cranberries pieces
- 180 g cinnamon chips
Instructions
- Heat oven to 400 Deg F. Line a muffin tin with grease proof baking cups. Spray them lightly with cooking spray (optional).
- Melt the butter and add to a large mixing bowl to cool slightly.
- In a separate smaller bowl, whisk together the flour, baking powder, baking soda, spices and salt. Set aside.
- Once the butter has cooled but is still liquid, add in the sugars and whisk well. Next add in the eggs, whisking well after each then add in the vanilla and the milk.
- Add in the pumpkin puree and whisk until smooth. Switch to a spatula and add in the flour mixture and stir until just combined, streaks of flour are ok.
- Add in all of the dried cranberries and 150 g of the cinnamon chips. Mix the batter with a spatula to evenly distribute the cranberries and cinnamon chips. Don’t over mix.
- Divide the batter between 16-18 muffin cups. Filling them pretty much to the top. Sprinkle the remaining cinnamon chips over the tops of the muffins.
- Bake for 5 minutes at 400 Deg. F. Immediately lower the heat to 350 Deg F and bake for anther 15-18 minutes, until the muffins bounce back when pressed lightly with a finger or a toothpick inserted into the muffin comes out with just a few crumbs on it.
- Let the muffins cool in the pan for 5 minutes then remove to cool completely on a wire cooling rack.
- Don’t forget to heat the oven back to 400 Deg before baking the second pan of muffins. Bake those as above.
- These muffins keep well up to a week in an airtight container at room temperature. They stay nice and moist. You can also keep in the refrigerator or freezer. Thaw at room temperature before eating. I never freeze them since we tend to eat them in a few days.
Notes
If you want to use oil in place of butter, the exchange is usually ¾ oil : 1 butter. For 115 G butter you would use 86 g oil. I would suggest using melted coconut, avocado or sunflower oil.
You can use non-dairy milks and non dairy butter as well.
I cannot suggest any egg substitutes as I have not tried those myself.
A food scale is a must for accurate baking. I do not measure in cups.
f it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk. I cannot guarantee the same results if you change a lot of the ingredients or method. However, if any of your changes are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.