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Pumpkin Cranberry Muffins

Staff Writer
Pumpkin Cranberry Muffins
Taste of Home

Pumpkin Cranberry Muffins

Poppy seed, banana walnut, and chocolate chip — you’ve had them all. Breakfast on the go is starting to get dull. But what’s this? Pumpkin cranberry muffins? Indeed, these muffins have got the zing to really snap you out of your morning doldrums.

Deliver Ingredients


  • 1 ¼ cups whole-wheat flour
  • ¾ cup sugar
  • ¼ cup oat bran
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 1 cup canned pumpkin
  • 2/3 cup plain yogurt
  • ¼ cup canola oil
  • ¾ cup dried cranberries
  • Cooking spray, for greasing


  • Muffin cups


Preheat the oven to 400 degrees.

In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, yogurt, and oil. Stir the mixture into the dry ingredients until just moistened. Fold in the cranberries. Coat muffin cups with cooking spray or use paper liners; fill ¾ full with batter.

Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.