Pumpkin Spice-Cranberry Muffins

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
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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


Special equipment:
A 12-cup muffin pan and muffin liners
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
  2. 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.
  3. Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
  4. 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).
  5. 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.
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