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Pumpkin Spice Cranberry Muffins

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins



For the Muffins

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoons sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup fresh cranberries
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 15 oz can pumpkin puree
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

For the Streusel

  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 tablespoon butter


  1. Preheat oven to 375˚F. Grease or line a standard 12 cup muffin tin with baking cups.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until combined.
  3. In a medium mixing bowl, whisk together eggs, brown sugar, white sugar, oil, vanilla extract, pumpkin puree, and vegetable oil until thoroughly combined.
  4. Stir the wet ingredients into the dry ingredients and mix until just combined.
  5. Dust the cranberries with a little flour (helps to prevent them from sinking) and gently fold into the batter.
  6. 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.
  7. In a small bowl, whisk together all ingredients for the streusel. Sprinkle as much as desired on top of muffins.
  8. Bake on a center rack for 20-25 minutes, until tops are golden and bounce back when touched.
  9. Let cool in pan for 5 minutes and then transfer the muffins to a wire rack.