Soft, tender pumpkin muffins with hints of cinnamon are studded with tart fresh cranberries and topped with a buttery, crunchy streusel that bakes to golden perfection.

I’m a Fall girl! It’s my favorite time of year. There’s something about Autumn that brings my soul to life! The past few days, I’ve been feeling the season creeping in with cooler mornings and the occasional yellow leaf fluttering down to the ground…and I’m not sad about it. Not one bit!

There’s just something magical about this time of year. Maybe it’s the cozy flavors of fall? From cinnamon and nutmeg, to all the beautiful squash, apples and pears! It puts me in the mood to bake and fill my kitchen with the warmth of this season. Which is why I’m so excited to share this new muffin recipe with y’all!

Pumpkin Cranberry muffins are the perfect blend of spiced pumpkin goodness and tangy cranberry brightness. They are tender and moist and that streusel crumb topping is perfection!

Let’s bring on all the Fall vibes! Grab your apron and let’s get baking!

Ingredients

• 3 cups of sugar
• 4 large eggs
• 2/3 cup water
• 2 cups canned prepared pumpkin — NOT pie filling
• 1 cup oil
• 3½ cups All-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1½ teaspoons salt
• 2 teaspoons baking soda
• 1½ cups fresh, or frozen (thawed), cranberries
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon cinnamon
• 1½ cup All-purpose flour and 6 tablespoons flour
• ¾ cup butter-melted

How to Make Pumpkin Cranberry Muffins

Preheat oven to 350°(F). Line two, 12 cup muffin tins with muffin liners. Set aside while you prepare the pumpkin batter.

In a large bowl, or the bowl of your mixer, combine the 3½ cups of flour, salt, 3 cups of sugar, and baking soda. Using a wire whisk, mix until combined. You can also mix in your mixer on low.

Add pumpkin, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, water, and oil. Mix on low.

Add eggs one at a time…on low, until well incorporated. Be sure to scrape down the sides and bottom of your bowl and mix one more time before folding in the cranberries.

TIP: ALWAYS scrape down the bottom and sides of your mixing bowl when making cakes, muffins, quick breads, and cookies. This helps incorporate all the ingredients evenly for a beautiful bake!

Fold the cranberries into the pumpkin spice batter.

Why are we “folding” them in rather than stirring? You want the cranberries to stay intact, and you don’t want cranberry-colored ribbons throughout your pumpkin muffins. This is more likely to happen if you use thawed cranberries rather than fresh.

TIP: Cranberry season is very short! Buy cranberries when in season and stockpile them in your freezer to use throughout the year! I always buy extra bags so I can start my Fall baking early, and I don’t have to wait for those ruby gems to show up in my fresh produce section at the market.

Once the berries have been incorporated into the pumpkin batter, set aside while you prepare the streusel crumb topping.

How to Make Streusel Topping

In a medium-sized bowl, combine ½ cup granulated sugar (white), ½ cup packed brown sugar, 1 teaspoon cinnamon, and 1½ cups of flour.

Add the melted butter. Using a fork, mix to combine.

It will create a thick paste. Do NOT panic! This is just the first step.

Now let’s turn it into a beautiful crumb! Sprinkle an additional 6 tablespoons of flour on top of the crumb mixture. Using a fork, “rake” the extra flour into the mixture. It will begin to separate and form beautiful crumbs.

See the beautiful “crumb”? If you still have not reached the desired consistency you would like, add one to two more tablespoons of flour, but no more than that. Adding too much flour can create a “dense flour” taste to your crumb.

Preparing Muffins for Baking

Fill prepared muffin tins 2/3 full of pumpkin cranberry batter using a large cookie or ice cream scoop. Place 2-3 extra cranberries on top of each muffin. This step is optional. However, it creates a beautiful muffin and adds a little extra “burst” of flavor to each muffin.

TIP: I recommend using “Tulip muffin liners” if possible. They are my very favorite muffin liner as they prevent the batter from running over the tops and hold the crumb mixture better.

Sprinkle 3–4 tablespoons of crumb mixture on top of each muffin. You will have enough for all 24 muffins.

Baking Instructions

Make sure your oven rack is centered in the oven. Place the filled muffin tins in your oven.

TIP: If your oven is not big enough for both muffin tins at the same time, bake them separately and in the center of your oven.

Bake for 30–35 minutes. The muffins are done when the center of the muffin springs back when lightly pressed, and the crumb is lightly golden brown.

TIP: I always like to check my bakes 5 minutes early. Every oven is different.

Recipe Wrap-Up

Remove from oven, allow to cool for 5 minutes. Remove the muffins from the muffin tin. Serve warm or cold. Store in an airtight container for up to 5 days.

TIP: Muffins can be frozen. Wrap each muffin in plastic wrap and place in a large freezer Ziploc bag, and freeze for up to 3 months. Thaw and reheat in the microwave for 20 seconds.

Whether you’re baking up a batch for a cozy weekend breakfast, sharing them at a holiday brunch, or tucking one into your afternoon coffee break, you will love these delicious, tender, moist muffins. I will admit I ate 2–3 after they came out of the oven. Just remember…we listen and we don’t judge!

Other Favorite Muffin Recipes

• Bakery Style Cranberry Orange Muffins
• Blueberry Lemon Soda Bread Muffins
• Almond Poppy Seed Muffins
• Banana Crumb Muffins
• Pumpkin Streusel Muffins

These Pumpkin Cranberry Streusel Muffins are sure to bring a little warmth and cheer to your day. With their soft pumpkin spice base, pops of tart cranberry, and that irresistible crunchy topping, they’re a muffin worth savoring all season long!

Happy Nesting Friends!

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