Pumpkin Muffin Recipe with Cranberries and Walnuts

Fall is almost here, so that means it’s time for the onslaught of everything pumpkin. Here I share an easy and moist pumpkin muffin recipe with dried cranberries and walnuts (reminiscent of my beloved pumpkin cake recipe).

I actually developed this recipe last fall, but the end of the season was quickly approaching and I wasn’t able to put it up in time before people would move on to thinking about the holidays. So, here we are almost a year later with this recipe.

All you really need is a bowl and a whisk in order to whip up a quick batch of these muffins. They come out beautifully moist, and the dried fruit and nuts are a great addition. These muffins are perfect for everything from weekend brunch to a quick grab-and-go breakfast during the week.

Yield: 12 muffins

Pumpkin Muffin Recipe with Cranberries and Walnuts

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These moist and flavorful pumpkin muffins are studded with dried cranberries and chopped walnuts. This recipe is perfect for all of your fall baking desires.

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Ingredients

• 2 large eggs
• 1 cup pumpkin purée
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla or orange extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground allspice
• 1/3 cup dried cranberries
• 1/3 cup chopped walnuts

Instructions

1. Preheat your oven to 350˚F; prepare a muffin tin with paper liners.
2. Whisk together the eggs, pumpkin purée, sugars, oil, and vanilla extract in a large bowl until smooth. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and allspice. Add the flour mixture to the pumpkin mixture and stir until a smooth batter forms; mix in the cranberries and walnuts until evenly distributed.
3. Divide the batter among the prepared muffin cups and bake until a toothpick inserted in the muffin comes out clean, about 18 minutes.