Delicious Pumpkin Cranberry Muffins
These yummy pumpkin cranberry muffins were made with mostly organic ingredients and fresh eggs from my ducks. Of course, you can make them with regular ingredients and chicken eggs and they’ll taste just as good! Replace the dried cranberries with raisins or nuts, or omit them altogether if you like.
These muffins are delicious at any time of year, but I love making them in the autumn. Make a batch for Thanksgiving, Christmas…or anytime you want!
This post contains affiliate links or advertisements.
Pumpkin Cranberry Muffins for a Crowd
This recipe makes a lot of muffins…approximately 36! Which is great if you have a large family or you want to freeze some for later. It’s so easy to pull a few muffins out of the freezer for adding to school lunches, for quick snacks, or your schedule is super busy. This is also a great recipe for making to share with friends!
Of course, if you don’t want to make such a big batch you can cut everything in half and use 2 large chicken eggs or 2 duck eggs. 🙂
Pumpkin Cranberry Muffin Recipe
This pumpkin cranberry muffin recipe is adapted from a pumpkin bread recipe from my Better Homes & Gardens Cookbook that my parents gave me as a wedding present many moons ago. I hope you enjoy them as much as I do!
Pumpkin Cranberry Muffins
- 4 cups whole wheat pastry flour or unbleached flour
- 2 cups sugar or turbinado or coconut sugar
- 2 tbsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 2 cups pumpkin puree or winter squash, pureed
- 5 eggs or 3 duck eggs
- 1/2 cup vegetable oil
- 1 cup milk or whey or non-dairy milk
- 1 tsp molasses
- 2 cups dried cranberries or raisins
- Sift together 2 cups of the flour and the remaining dry ingredients in a large mixing bowl.
- Add the pumpkin, milk, eggs, oil, and molasses. Beat with electric mixer on low until well blended, then on high speed for 2 minutes.
- Add remaining flour and stir until well combined.
- Add dried cranberries (and nuts if desired) and stir until well combined.
- Pour batter into greased or lined muffin tins.
- Bake in 350 F oven for approximately 30 minutes or until a toothpick inserted in muffins comes out clean. (Test muffin in center of pan)
- Cool on a wire rack for 10 minutes, remove muffins from pans and cool completely on wire rack.
- Makes approximately 3 dozen muffins.
Use Your Own Pumpkins to Make Muffins!
Did you know that you can make your own pumpkin puree? You can even substitute pureed winter squash for the pumpkin and no one will even notice!
This recipe is a great way to include some vegetables in your diet without feeling like you’re eating healthy. Pumpkins and winter squash are nutrient-dense and delicious!
For those of you who keep chickens and ducks, give them any leftover pumpkin and squash, including the skins after cooking. They will love the treat and you’ll notice a darker yolk from the extra beta-carotene.
What is your favorite pumpkin recipe? Have you ever tried replacing pumpkin puree with winter squash? Leave a comment!
As an Amazon Associate, I earn a commission from qualifying purchases.