Cranberry Pumpkin Muffins

I’ve been dying to try this recipe for Cranberry Pumpkin muffins from the moment I first spotted it (it’s from my newly acquired copy of The Farmhouse Cookbook by Susan Herrmann Loomis). I was not disappointed, they were a delicious way to start our day.

The muffins are tender and fluffy, and are a delightful golden colour (it doesn’t really register in the photo). They’re not too sweet, and the cranberries give them a slightly tangy flavour. I think they’ll quickly become a family favorite.

Cranberry Pumpkin Muffins

  • 2 cups unbleached white flour (I used half whole wheat pastry flour with good results)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon of salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon freshly grated nutmeg (use slightly more if using ground)
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 1/4 cups canned pumpkin puree
  • 1/2 cup milk
  • 1/2 cup walnuts
  • 2 cups fresh or frozen cranberries, roughly chopped

Preheat oven to 400 degrees. Grease a 12 cup muffin tin well.Mix dry ingredients together; set aside. Whisk oil, eggs, pumpkin and milk together in a medium sized bowl. Add dry ingredients to the wet and stir just until combined. Fold in the walnuts and cranberries. Do not overmix. Fill prepared muffin cups 2/3 full (mine were totally full, but they didn’t overflow at all).Bake until muffins are puffed and golden and spring back when touched, 20 – 25 minutes. Check after 20 minutes, as overbaking will result in dry muffins. Let the muffins cool for at least 5 minutes before releasing them from the pan.Makes 12 muffins.

11 thoughts on “Cranberry Pumpkin Muffins”

  • Cheryl, I brought my bay leaf in this morning. It looks pretty inside and now I can have fresh bay all winter in my soups and stews. I got the French Farmhouse Cookbook at the library Thursday. And, uh-oh, I HAD to purchase it on Friday at a bookstore. It is THAT good and reminds me of the foods I have eaten there.

    Your muffins look superb. Today I made the Cottage Cheese Apple Pancakes and they were scrumptious.

    Do you have an email link on your blog?

    Thanks for the tips and sharing.

  • Carla – They’re great, I’m sure you’d love them!

    Steph – I’m starting to wish I’d bought it years ago!

    Lu – Don’t you hate it when you just have to buy something like that? πŸ™‚
    I’m glad you liked the pancakes!
    I don’t have an email link on there at the moment, I’ll see about adding one.

  • Hello, After sifting through a few recipes that resulted from a seach not only did I have and like the ingredients in the recipe you typed out, as I was specifically looking for pumpkin cranberry using Whole Wheat–I liked the part where you referenced a book and also noted that you were courageous and used a different measure than what was exactly called for!

    I am experimenting using Organic Whole Wheat Graham flour that has been sitting on the top shelf, and that actually has a date stamped of Feb. 2009.

    A woman I work with made, I think dated Organic brownies, and they were gone in no time.

    So, thank for being free~

    I wish I can bake entirely from scratch but the chemistry of different ingredients and flours can be tricky. Little by little.

    How is homeschooling going?

    o.k. peace

  • Mary – I hope you tried these and liked them. I'm just waiting for a batch to come out of the oven as we speak (using up our halloween jack-o-lantern).
    Homeschooling's going great!

I would love to hear from you!

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