Pumpkin Ginger Cranberry Muffins

Discover the ultimate fall treat with these Pumpkin Ginger Cranberry Muffins—a delightful blend of warm spices, tangy cranberries, and sweet candied ginger in every bite. Moist and fluffy thanks to pumpkin puree, these muffins bring together the perfect harmony of seasonal flavors, sweetened with a balance of granulated and brown sugar for a cozy, homemade taste. The addition of finely chopped candied ginger adds a subtle zing, while the fresh or frozen cranberries provide bursts of tartness that brighten each bite. Ready in just over 20 minutes, this easy-to-follow recipe creates 12 muffins that are perfect for breakfast, a snack, or dessert. Whether you’re looking for a snack to enjoy with coffee or a crowd-pleasing treat for your next fall gathering, these muffins are a must-try!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:22 mins

Total Time:42 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1.5 teaspoons Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoon Salt
• 1 cup Pumpkin puree
• 0.75 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 0.5 cup Vegetable oil
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1 cup Fresh or frozen cranberries (chopped)
• 0.25 cup Candied ginger (chopped finely)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.

Step 3

In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.

Step 4

Add the eggs one at a time to the wet mixture, whisking well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.

Step 6

Fold in the chopped cranberries and candied ginger evenly throughout the batter.

Step 7

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Step 8

Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Enjoy these sweet and tangy fall-inspired treats!

Nutrition Facts

Serving size	(1261.9g)

Amount per serving	% Daily Value*
Calories	3331.5

Total Fat 123.8g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 69.1g
Cholesterol 376.9mg	0%
Sodium 2476.2mg	0%
Total Carbohydrate 534.8g	0%
Dietary Fiber 25.1g	0%
Total Sugars 308.0g
Protein 41.5g	0%

Vitamin D 82IU	0%
Calcium 312.7mg	0%
Iron 18.1mg	0%
Potassium 1253.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 4.9%

Carbs: 62.6%