Pumpkin season is here and these Pumpkin Spice Cranberry Muffins with Streusel Topping are perfect for your fall breakfast. Serve warm and slathered with a little butter....you'll be craving them all month long.
COOK + BAKE | Updated June 6, 2023
Like it or not, you can't have fall without pumpkin.
And I know...come September, everywhere you look there is another recipe or product that includes pumpkin in the ingredients. But that is the world we live in and I, quite frankly, enjoy finding new and easy recipes inspired by the fall flavor.
Today's recipe for Pumpkin Spice Cranberry Muffins will not disappoint those of you who are actively searching for a new way to incorporate the flavors of the season into a delicious breakfast. Who doesn't love a big bite of fall to start off their day with a hot cup of coffee??
And if pumpkin is not your thing, then you may want to visit my collection of recipes incorporating apples, another favorite fall must have ingredient.
This post contains affiliate links which means I receive a small commission if you choose to make a purchase using the link, but there is no additional cost to you. For more information, you can view my disclosure policy.
What You'll Need
For your convenience, a full ingredients list, directions for making Pumpkin Spice Cranberry Muffins, and a printable recipe option appear further down in this article. Here is a brief overview of what you'll be needing.
all-purpose flour
baking soda and baking powder - A combination of the two leaveners is necessary to add a nice lift and rise to your pumpkin muffins
kosher salt - If you substitute regular table salt, be sure to use a little less than the recipe calls for to keep your muffins from becoming too salty.
pumpkin pie spice - Use pre-mixed or try making your own. A great recipe can be found at Sally's Baking Addiction.
fresh cranberries - You can use frozen cranberries (add them directly to the batter without thawing), but do not use sweetened dried cranberries for this recipe. If your berries seem extra large, feel free to chop them in half.
large eggs
brown sugar and granulated sugar - use both for a sweet, moist muffin
pumpkin puree - Make sure to use pumpkin puree and not pumpkin pie filling which is already spiced
vegetable oil
vanilla extract
flour, brown sugar, pumpkin pie spice, and unsalted butter - for the streusel topping
How to Make
STEP 1: After preheating your oven to 375 °, you'll want to either grease a 12-cup muffin tin with a flour spray or line them with muffin cups.
Each method produces a different texture and is up to your personal preference which one you choose.
- The outsides of the muffin will be softer if the tin is lined, whereas unlined leaves your muffins with a crisper, browner outside.
- Lined is better for a grab-and-go snack or transporting, but if you plan on eating them at home soon after baking, unlined is fine.
For either method, a light-colored, non-shiny metal muffin tin works best.
STEP 2: When anything is cooked in a cake-like batter, it has a tendency to fall during the baking process.
To prevent this from happening with your cranberries you'll want to mix a little of the flour being used in your recipe (about 1/8 of a cup) with the fruit, dusting them lightly. This will help keep them suspended and mixed into every bite of muffin.
You can do this step and then set them aside for adding into the batter at the end.
STEP 3: In a medium bowl, whisk together all of your dry ingredients (the remaining all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice) and again, set that bowl aside.
STEP 4: In a large bowl, whisk together the eggs, brown sugar, sugar, pumpkin puree, vegetable oil, and vanilla extract. Mix until combined. Add the dry ingredients into the wet ingredients and stir just until combined. Gently fold in the cranberries.
STEP 5: Using a large cookie scoop, divide the batter between the twelve cups of the muffin tin, filling them about 3/4 of the way to the top so they get that nice dome shape when they bake. The scoop helps ensure your muffins bake evenly because they are all the same size and it keeps the mess to a minimum.
STEP 6: In a small bowl, whisk together all the streusel ingredients and then sprinkle on top of the muffins. You want your butter to be in small enough chunks to form a nice crumble with the sugar, flour, and spices.
STEP 7: Finally, you'll want to bake the muffins on the center rack of the oven for 20 to 25 minutes or until the tops are golden and bounce back when touched. A toothpick inserted into the center of a muffin should come out clean or with just a few crumbs when ready.
Let the muffins cool in the pan for five minutes and then transfer to a wire cooling rack. Avoid leaving them sit much longer than that or they will turn soggy on the bottom.
Serve and Store
- Serve these muffins warm or at room temperature.
- They can be stored at room temperature for three days or frozen in a zip-top bag for up to two months.
Adding a piece of paper towel to the bottom of the bag helps to keep moisture to a minimum preserving the flavor and texture of your baked good.
When ready to eat, thaw at room temperature overnight, warm for a few minutes in a low-temp oven, or microwave for one to two minutes.
Helpful Tips for Making Muffins
- Overmixing will make muffins tough. Mix the batter just until the wet and dry ingredients are combined. It is best to use a wooden spoon and mix by hand, rather than using a hand or stand mixer.
- Get the muffins into the oven quickly. The baking soda, one of your leaveners, acts as soon as the liquid and dry ingredients are combined to give rise to your baked good. To get fluffy muffins with a domed top, you'll want to get them into the oven as soon as you can after mixing.
- Use an ice cream scoop to add batter into the muffin cups. This keeps your work area neat and clean. And your muffins will be the same size, helping them to bake evenly.
- If you have empty cups in your muffin tin, fill them half full with water before placing the pan in the oven. This also helps the muffins to bake evenly.
- Muffins will continue to bake after being removed for the oven. Remove them when a toothpick inserted in the center comes out clean or with just a few crumbs. Then allow them to cool almost completely before taste testing your first bite.
PUMPKIN SPICE CRANBERRY MUFFINS WITH STREUSEL TOPPING
Pumpkin season is here and these Pumpkin Spice Cranberry Muffins are perfect for your fall breakfast. Serve warm and slathered with a little butter.....you'll be craving them all month long.
Makes 12 regular sized muffins
MUFFIN INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 cup fresh cranberries
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 - 15 ounce can pumpkin puree
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
STREUSEL TOPPING INGREDIENTS
- 2 Tablespoons flour
- 2 Tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1 Tablespoon unsalted butter, cut into tiny pieces
INSTRUCTIONS
STEP 1: Preheat oven to 375 °. Grease with a 12-cup muffin tin with flour spray or line.
STEP 2: In a bowl, add just enough of the flour to the cranberries to dust them lightly. This will help prevent the fruit from sinking in the muffins as they bake. Set aside.
STEP 3: In a medium bowl, whisk together the remaining all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice.
STEP 4: In a large bowl, whisk together the eggs, brown sugar, sugar, pumpkin puree, vegetable oil, and vanilla extract. Mix until combined. Add the dry ingredients into the wet ingredients and stir just until combined. Gently fold in the cranberries.
STEP 5: Using a large cookie scoop, divide the batter evenly between the 12 cups of the muffin tin.
STEP 6: In a small bowl, whisk together all the streusel ingredients and then sprinkle on top of the muffins.
STEP 7: Bake on the center rack of the oven for 20 to 25 minutes until the tops are golden and bounce back when touched. Let the muffins cool in the pan for five minutes and then transfer to a wire cooling rack.
Frequently Asked Questions
CAN THESE PUMPKIN MUFFINS BE FROZEN?
One of the best characteristics about muffins is that they can easily go into the freezer after being baked so that they can be enjoyed at different times during the year. These pumpkin muffins are no different. I don't love eating the same thing morning after morning when a recipe is made, so anytime that I can spread out what is made to savor it a bit longer, I'm happy.
To freeze, simply place the muffins on a small tray or plate and put that inside of a zip-top bag. Placing them on top of a piece of paper towel will keep the muffins from becoming soggy and preserves their flavor and texture.
This recipe will stay fresh for up to two months.
When ready to eat, thaw the muffins at room temperature overnight, warm for a few minutes in a low temperature oven, or microwave them for one to two minutes.
IS IT OKAY TO ADD NUTS?
If you are a fan of nuts, walnuts or pecans would be a great addition to the batter before the muffins are baked. They could also be finely ground and sprinkled with the streusel topping.
CAN YOUR USE DRIED CRANBERRIES?
For this particular recipe, I would use just fresh or frozen cranberries. Dried will giver you a different flavor and texture. Believe me, biting into one of the thick, juicy berries is one of the best parts of this recipe.
If you choose to use frozen cranberries, add them in without thawing them as they will hold their shape better while baking. You may need to add a few extra minutes to your baking time, however.
IS THERE A WAY TO AVOID USING VEGETABLE OIL?
It is becoming more apparent that seed oils like vegetable and canola oil can lead to negative health affects.
Olive oil works great in muffin recipes that have a fruity, nutty, or savory quality like this one and it gives a rich moistness and depth to enhance the spicy flavor.
Feel free to substitute olive oil in place of the vegetable oil in the recipe in a one-to-one ratio. You can also try an equal amount of melted coconut oil, although it will alter the flavor of your muffins a bit.
CAN THIS BATTER BE MADE INTO A LOAF?
While I've never tried it, I am assuming that it is possible to adapt this recipe and bake it in a 9x5 loaf pan. Typically loaves take between 35 and 45 minutes to bake.
You could also put the batter into jumbo muffin cups for something more fancy and bakery style. I would avoid making mini-muffins, though, unless you chop up the cranberries into smaller chunks.
This recipe for Pumpkin Spice Cranberry Muffins with Streusel Topping is one that you'll be turning to for breakfast throughout the fall and Christmas seasons.
Some More Pumpkin Recipes to Try This Fall
- Pumpkin Ginger Molasses Cookies - A must-have cookie recipe to add to your fall baking list.
- Pumpkin Pie - Everything you need to know about make the best pumpkin pie you've ever had!
- Pumpkin Pie French Toast - Use up your leftover pumpkin for this yummy fall breakfast.
20 PUMPKIN INSPIRED RECIPES YOU MUST TRY THIS FALL
Now, be sure to visit each of these bloggers below to have a look at the delicious pumpkin-flavored treats that they are sharing today.
Click here to see all of my previous Tastes of the Season posts.
Pumpkin Snack Cake with Cream Cheese Frosting by Ella Claire | Pumpkin Pie Baklava by A Burst of Beautiful | Keto Pumpkin Cranberry Scones by Home Stories A to Z | Baked Pumpkin Donuts by Boxwood Avenue | Nutella Pumpkin Spice Croissants by Craftberry Bush
Pumpkin Spice Butter by Tidy Mom | Pumpkin Peach Smoothie by Nesting with Grace | Orange Pumpkin Pie by So Much Better with Age | Pumpkin Sugar Cookies by Zevy Joy | Pumpkin Spiced Rooibos Latte by Farmhouse on Boone
Pumpkin Bread Pudding by Love Grows Wild | Mini GF + Keto Pumpkin Cheesecakes by The Chronicles of Home | Pumpkin Spice Cranberry Muffins by Anderson + Grant | Pumpkin Butter Goat Cheese & Bacon Appetizer by Nest of Posies | GF Pumpkin Muffins by Maison de Pax
Pumpkin Whoopie Pies by Inspired by Charm | Pumpkin Fettuccine Alfredo by Town and Country Living | Pumpkin Custard by My Sweet Savannah | Mini Pumpkin Pies by Nina Hendrick Design Co. | Pumpkin Spice Waffle Recipe + Dessert Bar by Summer Adams
Social Icons