Healthy Pumpkin Cranberry Muffins Recipe
These pumpkin cranberry muffins blend cozy pumpkin flavor with tangy cranberries, creating a deliciously moist and healthier treat perfect for any time of day.
Equipment
- Muffin tin (12-cup)
- Muffin liners or non-stick spray
- Large mixing bowl
- Medium Mixing Bowl
- Whisk and spatula
- Measuring Cups and Spoons
- Cooling Rack
Ingredients
Dry Ingredients
- 1 cup whole wheat flour Can substitute with regular flour.
- 1 cup rolled oats Adds texture to the muffins.
- 1 tsp baking soda Leavening agent.
- 1 tsp cinnamon For flavor.
- 1/2 tsp salt Balances sweetness.
Wet Ingredients
- 1 cup pumpkin puree Keep it thick, not watery.
- 1/2 cup brown sugar Can be substituted with coconut sugar or honey.
- 2 large eggs For binding.
- 1/4 cup coconut oil Melted; can substitute with other oils.
Add-ins
- 1/2 cup dried cranberries Fresh cranberries can be used; chop them if preferred.
- 1/4 cup chopped walnuts Optional, for extra texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners or grease it.
- In a large bowl, mix the dry ingredients: whole wheat flour, rolled oats, baking soda, cinnamon, and salt.
- In another bowl, combine the wet ingredients: pumpkin puree, brown sugar, eggs, and melted coconut oil.
- Gently fold the wet mixture into the dry mixture until just combined; do not overmix.
- Stir in the dried cranberries and walnuts if using.
Baking
- Fill each muffin cup about three-quarters full with the batter.
- Bake for 18-20 minutes, checking for doneness by inserting a toothpick; it should come out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Notes
Allow muffins to cool fully on a rack for the best texture. These muffins can be stored in an airtight container for two days at room temperature or longer in the fridge. They freeze well too.