These cranberry pumpkin muffins use Libby's pumpkin puree, tart cranberries, orange juice, orange zest, and warm spices - perfect for the fall season or as the perfect pumpkin muffin treat any time of year!
Enjoy these pumpkin cranberry muffins for breakfast with plain yogurt or as an afternoon snack.
We like to sprinkle these muffins with powdered sugar over the tops or add a drizzle of lemon or orange sugar glaze like in our Cranberry Bread recipe for added decadence.
If you love easy holiday baking ideas like Christmas Spritz Cookies and Pumpkin Bread, you need to try these easy Libby's pumpkin muffins! They are perfect for breakfast, snack, or for any holiday.
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Ingredients
- Flour - All-purpose flour is a sturdy option for these muffins and will help prevent the cranberries from sinking to the bottom of the muffin tins. You could use whole wheat flour, gluten-free flour (such as King Arthur with xanthan gum), or plant-based flour.
- Spices - Use plenty of cinnamon as this warming spice goes incredibly well with these scrumptious muffins. Instead of nutmeg, cloves and ginger you can use pumpkin spice.
- Baking powder and baking soda - Check the expiry date on the packaging of these products so that they cause a good rise in the muffins.
- Eggs - Room temperature is best for mixing the eggs into the dry ingredients, creating a smooth textured muffin batter.
- Oil - I’ve used vegetable oil for these muffins instead of butter. Any oil that is unscented such as Canola oil or coconut oil, will work. Melted butter or even brown butter is a tasty alternative.
- Sugar - I’ve used white granulated sugar, which adds sweetness to the fluffy muffins and gives them a golden brown topping. While brown sugar could also be used, it may make the soft muffins overly moist.
- Pumpkin puree - Pumpkin pie filling is not a suitable alternative to pumpkin puree, so don’t get these two mixed up. The puree gives these muffins a cake-like texture and a good amount of moisture. A good brand of canned pumpkin is Libby’s pumpkin puree which is why these muffins are called Libby’s Pumpkin muffins! You can also use another brand of choice instead or even make your own pumpkin puree. See my tips section for this.
- Vanilla extract - I use good-quality vanilla extract in all my baked treats.
- Orange - Orange juice and orange zest has been added to these pumpkin muffins, similar to carrots cake! Make sure to finely grate the zest so that you don’t end up with large pieces in the muffins.
- Cranberries - I’ve used fresh cranberries in this pumpkin muffin recipe, which can be cut into half or quarters if they are too large. Frozen cranberries could also be added to these muffins, but you may need to increase the baking time. Dried cranberries is another option.
- Toppings - Garnish the top of the muffins with coarse sugar, sparkling sugar, powdered sugar, or pumpkin seeds.
For the full list of ingredients, please scroll down where you'll find the recipe card.
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper cupcake liners.
In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
In a separate bowl, whisk eggs, and sugar.
Add in the pumpkin puree, butter, orange juice, vanilla, and zest. Whisk until combined.
Add the dry to wet ingredients. Fold in the cranberries.
Pour the batter into each muffin liner (I add the batter almost until the top). Bake for about 22 minutes, until a toothpick inserted into the center of the muffins, comes out clean.
Let the muffins cool in a muffin tin for 5-10 minutes before removing them onto a wire to cool completely.
Serve with powdered sugar on top.
Tips
- Since every oven differs, I recommend checking on your pumpkin muffins after 20 minutes of baking. If the muffins require further baking, but the tops are getting too brown, cover them with aluminum foil for the rest of the baking.
- I always prefer to eat these muffins within two days of baking for the best texture and taste, but they can be stored in an airtight container for longer in the fridge.
- Whether you’re using homemade pumpkin puree or canned pumpkin puree, it’s best to remove as much moisture from this ingredient as possible so that the excess liquid doesn’t affect the baked muffins. Squeeze excess water from the pumpkin puree using a clean fine cloth and a fine mesh strainer.
- When I have the time, I prefer to make my own homemade pumpkin puree by roasting it in the oven at 400F until it is soft enough to puree. Making your own pumpkin puree will also produce a better-tasting pumpkin quick bread.
- If you don’t enjoy cranberries in your muffins, use something like chocolate chips for added decadence.
Freezing and Storing Instructions
To store let the pumpkin muffins cool completely on a wire rack. In an airtight container add a layer of parchment paper.
In the container, arrange the muffins in a single layer. Add a paper towel layer on top. Store in a cooler place at room temperature for 48 hours. Or refrigerate for 2-3 days.
For freezing - wrap each muffin in plastic wrap (preferred method) or in a freezer-friendly zip lock bag and freeze for up to 3 months. Defrost in the fridge overnight and let come to room temperature before enjoying.
Frequently Asked Questions
Excess moisture from pumpkin puree can result in gummy muffins that are wet inside. Ensure you remove any excess liquid from the pumpkin puree before combining it with the rest of the muffin ingredients, especially when making your own pumpkin puree.
If you are concerned about the cranberries sinking to the button of the muffin batter, first toss the fresh cranberries in flour and then gently fold them into the prepared batter. This will keep the cranberries suspended in the batter while the muffins bake.
Muffins should be baked at 350 F-400F for 15 to 20 minutes. You can check that the muffins are baked by inserting a toothpick into the center, which should come out clean.
Thank you so much for reading about these delicious Libby's Pumpkin Muffins recipe. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
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Libby’s Pumpkin Muffins With Cranberries
Ingredients
- 1 ¼ cups Libby’s canned pumpkin puree or homemade pumpkin puree, see notes
- 1 ¾ cups all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup orange juice fresh preferred
- 1 teaspoon orange zest
- 1 cup fresh cranberries if too large cut into half or quarters
- ½ cup olive oil
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla paste
- powdered sugar for serving
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper cupcake liners.
- In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
- In a separate bowl, whisk eggs, and sugar. Add in the pumpkin puree, butter, orange juice, vanilla, and zest. Whisk until combined.
- Add the dry to wet ingredients. Fold in the cranberries.
- Pour the batter into each muffin liner (I add the batter almost until the top). Bake for about 22 minutes, until a toothpick inserted into the center of the muffins, comes out clean.
- Let the muffins cool in a muffin tin for 5-10 minutes before removing them onto a wire to cool completely.
- Serve with powdered sugar on top.
Notes
- Since every oven differs, I recommend checking on your pumpkin muffins after 20 minutes of baking. If the muffins require further baking, but the tops are getting too brown, cover them with aluminum foil for the rest of the baking.
- I always prefer to eat these muffins within two days of baking for the best texture and taste, but it can be stored in an airtight container for longer in the fridge.
- When I have the time, I prefer to make my own homemade pumpkin puree by roasting it in the oven at 400F until it is soft enough to puree. Making your own pumpkin puree will also produce a better-tasting pumpkin quick bread.
- Why are my pumpkin muffins gummy? Excess moisture from pumpkin puree can result in gummy muffins that are wet inside. Ensure you remove any excess liquid from the pumpkin puree before combining it with the rest of the muffin ingredients, especially when making your own pumpkin puree.
- How to use fresh cranberries in baking? If you are concerned about the cranberries sinking to the button of the muffin batter, first toss the fresh cranberries in flour and then gently fold them into the prepared batter. This will keep the cranberries suspended in the batter while the muffins bake.
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This recipe has been adapted from Celebrating Sweets.
These pumpkin muffins are perfect for breakfast or any occasion or holiday.