
Oh HEY guys! Did you happen to be looking for some more pumpkin filled foods? You were?!? Excellent. To continue with the Fall theme, I've got some Pumpkin Spice Cranberry Muffins with streusel topping to share with you!
So in case you didn't believe me, it's probably apparent by now just how much I love Autumn. ALL the pumpkin food ALL the time.


Side note, do you decorate for Halloween?? I usually bust out my All Hallow's Eve box of awesomeness the first weekend of October but it's been crazy busy in my little corner of the world. I was SO excited about it being October but didn't I even realize that meant it was time to put out the pumpkins and haunted house decorations!

Although, I always like to say that my cat Calypso gives me a head start on halloweenifying my home; resident black cat in the house! She actually trips out over my glittery black cat with twinkle lights inside (excellent Target buy). Maybe she thinks her reflection has gone wonky? Or a new friend is in town that is REALLY bizzare looking and stationary? In any case, it's hysterical to watch. She's one of those slowly reach her arm out over a ten second period and the subtly FWAP you on the nose type cats. She does this over. and over. and over again with the fake glitter cat. It just makes my day.


Ok, cat tangent aside, let's talk about these muffins. I took them to an Autumn themed potluck this past weekend and they were completely devoured! And...that was WITHOUT the streusel topping! They only take about 25 minutes to make, not to sweet, with a tart kick each time you bite into a cranberry, and packed with delicious Fall flavor!


By the way, it's all about the FRESH cranberries in this recipe. You could substitute with dried, sweetened cranberries, but to be honest, that would make the muffin an entirely different concoction all together. I actually think the fresh cranberries are the best part of these puppies. I'm not a big muffin lover my self, and I've happily chowed down on a couple of these Pumpkin Spice Cranberry Muffins down freshly baked with a little butter....Get it friends!


Pumpkin Spice Cranberry Muffins
- Total Time: 25 mins
Ingredients
For the Muffins
- 2 cups flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoons sea salt
- 2 teaspoons pumpkin pie spice
- 1 cup fresh cranberries
- 2 eggs
- ½ cup brown sugar
- ½ cup white sugar
- 1 15 oz can pumpkin puree
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
For the Streusel
- 2 tablespoons flour
- 2 tablespoons brown sugar
- ¼ teaspoon pumpkin pie spice
- 1 tablespoon butter
Instructions
- Preheat oven to 375˚F. Grease or line a standard 12 cup muffin tin with baking cups.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until combined.
- In a medium mixing bowl, whisk together eggs, brown sugar, white sugar, oil, vanilla extract, pumpkin puree, and vegetable oil until thoroughly combined.
- Stir the wet ingredients into the dry ingredients and mix until just combined.
- Dust the cranberries with a little flour (helps to prevent them from sinking) and gently fold into the batter.
- Divide the batter evenly between each muffin cup (about 2-3 heaping large spoonfuls). You may have some leftover or you can add the extra batter to the cups for jumbo muffins.
- In a small bowl, whisk together all ingredients for the streusel. Sprinkle as much as desired on top of muffins.
- Bake on a center rack for 20-25 minutes, until tops are golden and bounce back when touched.
- Let cool in pan for 5 minutes and then transfer the muffins to a wire rack.
- Prep Time: 5 mins
- Cook Time: 20 mins
Dan says
This would be real good during the sub freezing weather we're having. Turn the oven on...
Prabha says
Substitute for egg please
Aberdeen says
Unforunately, I have never made this recipe without eggs so I cannot answer with certainty about a substitute, sorry!
Dawn says
Aberdeen, if you don't have a specific concoction called pumpkin spice, do you know what measurements are to make your own? Assuming using cinnamon, nutmeg, ginger and cloves?
Natalie says
I highly recommend the one on foodtasia.com. iIt's my go to, and SO good!
Miranda says
I made this recipe with a chia egg (https://minimalistbaker.com/make-chia-egg/) as a substitute for eggs and they turned out great!
Jeri says
You might be able to use flax eggs....
Donna says
Bananas can be substituted for eggs.
However, I made these with eggs. These came out delicious! Thank you for the recipe.
Aberdeen says
Of course 😁!
Annie says
Thank you Abdereen, for putting this up. Made them today and they turned out beautifully, not too sweet, just the right amount of tangy as well. I did fool around with the recipe a little, used half the pumpkin puree and greek plain yogurt for the other 7 ounces. Substituted 1 cup of whole wheat and a little ground flax for one cup of regular flour. Halved the 1/4 C of oil with melted butter. They came out moist and delicate like cake, with lots of chopped cranberries. Used pecans on the top. Thank you again, from Canada.
Aberdeen says
You're very welcome! So glad they turned out for you 😊.
Margaret says
I was thinking as I was putting them in the oven that pecan topping would be good:). I would also add some chocolate chips next time. But they came out good! Chopping the cranberries would be great and I would use more:)
Natalie says
So, u didn't actually make this recipe, and u removed half pumpkin. Not sure what u would call them then, but glad they turned out for u anyway, lol
K says
Substitute for baking soda??? We just have baking powder
Aberdeen says
You can definitely substitute baking powder for baking soda, just use three times the amount! For every 1 teaspoon baking soda, use 3 teaspoons baking powder.
Autumn Buckner says
These were delicious. I doubled the recipe and used fresh ground hard white whole wheat flour. It made about 3 doz muffins (using a medium scoop).
Allison says
Made these over the weekend according to recipe.. great flavor, but a little dry. I would add a little more oil to the batter, or as noted above, enjoy with butter. Happy Fall!
Jessica says
I’ve been in a baking frenzy the last couple months. This recipe was favored by my boyfriend who’s tried them all! I added about 50% more cranberries. Next time I’ll probably add even more. THANKS FOR SHARING YOUR WONDERFUL RECIPE!!!
Dawn says
Aberdeen, if you don't have a specific concoction called pumpkin spice, do you know what measurements are to make your own? Assuming using cinnamon, nutmeg, ginger and cloves?
Clara says
I baked these in jumbo muffin tins for 30 minutes & they turned out perfect! Great way to start our Thanksgiving Day!
Robbin says
Just a FYI- I doubled the recipe, and it makes exactly 3 dozen regular sized muffins.
Nicole says
Super tasty! Made one batch and had enough for about 14 big muffins. Skipped the crumble and used olive oil cause that’s all I had on hand but still tasted just the right amount of sweet and moist.
Jerianne says
I made these today—absolutely the best muffins! I made them with gluten-free flour (King Arthur 1:1) with an extra egg and a splash (1/8 cup maybe.). Baked up tall, soft, and silky!
Jerianne says
That would be a splash of maple syrup,
Oksana says
Hello ,
I just found your recipe a few days ago and made my two baches today with quinoa flour instead.
They turned out delicious. I was nervous because never used quinoa flour.
Thank you so much for sharing your abundance!
Debbie says
These muffins sound delicious! I have fresh cranberries in the freezer. Would I need to defrost them before adding to recipe or could I just add them in frozen?
Diana says
These muffins turned out really well! Good flavor and I loved the juicy cranberries in each muffin.
Christina says
Based on some comments and my gut feeling after seeing how thick the batter was I made sure to slightly under bake these and glad I did.
I added zest from 1 orange and did 1Tablespoon of vanilla instead of 1teaspoon. They're delicious. 19 minutes was perfect for me.
Karla says
Wonder if coconut or maple sugar would work in place of the white and brown sugar.
Stephanie says
I was actually able to get 18 muffins out of the recipe using an ice cream scoop for the batter & I doubled the streusel recipe to make sure all had plenty! So good & perfect for Thanksgiving breakfast!! 💕
Stella says
Yep these were quite amazing. I followed the recipe without any adjustments of my own.
It is a keeper!
Aberdeen says
😊 Thank you!!
Karen P says
Have you used mini loaf pans? If so what would the time be?
Tish says
made a double batch of these to share with friends. Great moist muffins. I would make again.