![['Close-up view of a stack of Harvest Pumpkin Cranberry Muffins with a golden-brown crust.', 'Side view of freshly baked Harvest Pumpkin Cranberry Muffins featuring cranberries and pumpkin seeds.', 'Juicy Harvest Pumpkin Cranberry Muffins displayed on a rustic wooden surface.', 'Delicious Harvest Pumpkin Cranberry Muffins with visible cranberries and pumpkin puree peeking through.']](https://timetocooks.com/wp-content/uploads/2026/07/harvest-pumpkin-cranberry-muffins_1_U1-300x300.webp)
Harvest Pumpkin Cranberry Muffins
Enjoy these moist and flavorful muffins packed with pumpkin, cranberries, and warm spices, perfect for fall mornings or cozy snacks.
Ingredients
Dry ingredients
- 1 1/2 cups all purpose flour spooned and levelled
- 1/2 cup white granulated sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Wet ingredients
- 2 large eggs
- 1/2 cup vegetable oil or canola, sunflower oil
- 1 cup pumpkin puree not pie filling
Fruits and add-ins
- 3/4 cup cranberries fresh or frozen, halved if large
- 1/2 cup raisins plumped in hot water
- 1/2 cup carrot shredded
- 1/4 cup apple shredded
- 1 Tablespoon all purpose flour
- 2 Tablespoons all purpose flour
- 2 Tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoons pepitas raw pumpkin seeds, chopped
- 1 Tablespoon butter cold
Instructions
- Preheat oven to 375°F (190°C). Line muffin cups with paper liners.
- Soak raisins in hot water for 10 minutes, drain and dry.
- Prepare topping by mixing flour, brown sugar, cinnamon, chopped pepitas, and cold butter until crumbly. Chill until needed.
- Mix dry ingredients in a large bowl. Whisk eggs, oil, and pumpkin in a separate bowl.
- Combine cranberries, soaked raisins, carrot, and apple with 1 Tbsp flour. Add wet ingredients to dry and fold in fruit mixture.
- Divide batter into muffin cups, sprinkle with topping, and bake for 22-25 minutes until tester comes out clean.
Notes
Ensure not to overmix the batter for tender muffins.