Cranberry Pumpkin Muffins

Wake up on the right side of the bed with these pumpkin cranberry muffins. Full of fall flavor, you'll want to make them all season long.

Pumpkin Cranberry Muffins Ingredients

Here's what you'll need to make these irresistible pumpkin cranberry muffins:

· Flour: This pumpkin cranberry muffin recipe starts with all-purpose flour.
· Sugar: Brown sugar adds sweetness and a hint of warmth.
· Leaveners: Baking powder and baking soda act as leaveners, which means they help the muffins rise.
· Spices: These muffins are spiced with cinnamon, ginger, cloves, and nutmeg. A pinch of salt enhances the other flavors.
· Pumpkin: Use store-bought pumpkin puree or make your own at home.
· Butter: Unsalted butter adds richness and moisture.
· Buttermilk: Creamy and tangy buttermilk lends moisture to the batter, enhances the texture, and contributes to the flavor.
· Eggs: Two beaten eggs keep the batter moist and help create structure.
· Vanilla: A couple teaspoons of vanilla extract takes the flavor up a notch and adds subtle complexity.
· Cranberries: This pumpkin cranberry muffin recipe calls for a cup of dried, sweetened cranberries.

How to Make Pumpkin Cranberry Muffins

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these top-rated pumpkin cranberry muffins:

1. Make the batter: Mix the dry ingredients in one bowl and the wet ingredients in another. Gradually beat the dry mixture into the wet mixture, then stir in the cranberries.
2. Bake the muffins: Pour the batter into prepared muffin cups. Bake in a preheated oven until a toothpick comes out clean.

How to Store Pumpkin Cranberry Muffins

Store your leftover muffins in an airtight container (lined with paper towels to absorb moisture) at room temperature for up to four days.

Learn more: How to Store Muffins to Keep Them Fresh

Can You Freeze Pumpkin Cranberry Muffins?

Yes, you can freeze pumpkin cranberry muffins! If you plan to keep them beyond four days, this is the best option. Wrap the muffins individually in foil, place them in a freezer bag, squeeze out the excess air, and freeze for up to three months. Thaw in the refrigerator or at room temperature. If you're in a rush, you can thaw them more quickly in the microwave.

Allrecipes Community Tips and Praise

"Easy and tasty," says Caroline Verleyen. "I added some applesauce to offset part of the butter, and scattered a few pepitas on top for a little crunch."

"In my mind, this is a perfect pumpkin muffin — perfectly domed, perfectly risen, perfectly sweet and moist and perfectly spiced," raves one Allrecipes community member. "The batter was a little on the thick side but I just thinned it out with a little extra buttermilk."

"Perfect," according to Sharon. "Even better than anticipated. Used up some leftover fresh cranberries, tossed with some of the sugar to sweeten before adding. Lovely aroma. Can't wait to make it again!"

Editorial contributions by Corey Williams