Cranberry Orange Pumpkin Muffins

I hope that everyone is having a great Veteran’s Day! I do have to work, unfortunately, but my office is on Fifth Avenue here in New York City, so I have a great view of the big parade that will be taking place later today. It’s okay, though, having a day off in the middle of the week messes with my head. I will just keep telling myself that! At least I can take solace in the fact that these muffins are adorable! I really am pleased with them. I wanted to do a twist on the usual cranberry-orange muffins, that beloved staple that everyone enjoys. I decided to make it more festive, more “Thankgiving-y”, if you will, so I added pumpkin puree. The addition was quite a success! I was worried that the flavors would be muddled, but I think that the pumpkin and citrus went very well together, and the use of fresh cranberries added a welcome, juicy bite to these tiny treats. I topped them off with white chocolate because they muffins themselves aren’t super sweet and I wanted them to have a little extra something. Don’t worry, though, you definitely don’t need white chocolate, as these are delicious all on their own. I think they are the perfect thing to bring to a holiday pot luck or into the office; they will be sure to disappear quickly! These muffins make you think of autumn and of the good things that come along with the cooler weather.

Cranberry Orange Pumpkin Muffins
Your ingredients. As you can see, I added some extra things during the baking process.

Cranberry Orange Pumpkin Muffins
Beat together your pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth.

Cranberry Orange Pumpkin Muffins
Combine the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and ginger and add to the pumpkin mixture, a bit at a time, until just moistened.

Cranberry Orange Pumpkin Muffins
Zest your orange and add it to the batter.

Cranberry Orange Pumpkin Muffins
Be sure to get every last scrap of zest!

Cranberry Orange Pumpkin Muffins
Toss your cranberries with 2 tablespoons of flour and add them to your batter.

Cranberry Orange Pumpkin Muffins
Fill your prepared muffin tins 2/3 of the way full and bake at 350 degrees F until set and lightly golden (15-20 minutes for mini-muffins and 25-30 minutes for regular sized muffins).

Cranberry Orange Pumpkin Muffins
Allow to cool a bit before moving to another surface to cool completely.

Cranberry Orange Pumpkin MuffinsCranberry Orange Pumpkin Muffins
Place your melted white chocolate in a sealable bag, cut off a tiny corner, and drizzle over the muffins in a zig-zag motion.

Cranberry Orange Pumpkin Muffins

Cranberry Orange Pumpkin Muffins
Cook time: 
Total time: 
Serves: 20-24 muffins
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ginger
  • 1 can pure pumpkin puree (NOT pumpkin pie mix)
  • 2½ cups granulated sugar
  • ⅔ cup vegetable or canola oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • zest of 1 orange
  • 1 12 oz. package fresh cranberries, rinsed clean and patted dry
  • 2 tablespoons flour
  • 8 oz. white chocolate, for drizzling (optional)
  1. Preheat your oven to 350 degrees F. Place muffins liners in your muffin tin and/or spray lightly with Pam.
  2. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger in a large bowl and set aside. In another large bowl, beat together your pumpkin puree, sugar, oil, eggs, and vanilla extract, until smooth. Zest your orange and add that into the pumpkin mixture. Slowly add in the flour mixture, a bit at a time, until just moistened and well combined (do this by hand, if you need to, just don't overbeat).
  3. Rinse your cranberries and pat them dry. There is no need to cook them in any way before adding them to these muffins. Just toss them in 2 tablespoons of all-purpose flour so that they don't sink to the bottom of your muffins, then add them to the muffin batter, folding them in by hand.
  4. Fill your muffin cups ⅔ of the way full, and bake for 15-20 minutes for mini muffins, or 25-30 minutes for regular sized muffins. They are ready when the tops are slightly golden and they don't jiggle a lot when touched. Allow to cool a bit before moving to another surface to finish cooling.
  5. Melt your white chocolate in a microwave-safe bowl in 30 second intervals until smooth. Spoon into a sealable bag and cut a tiny bit of a corner off, then drizzle the chocolate over the completely cooled muffins (if the muffins aren't cool when you do this, the chocolate will not set). Allow the chocolate to set before moving to another surface (I made mini-muffins, and they stacked alright in tupperware when I brought them to work the next day, but I don't think that would work as well with regular size muffins, do to their weight). Makes 40-45 mini-muffins and 20-24 regular sized muffins.


24 Responses

  1. Wei-Wei says:

    I love the white chocolate on top – it’s such a pretty, special touch!

  2. Jane M says:

    Oh these are baked in the mini muffin pans. So cute and festive!

  3. Mom says:

    I am sure everyone at work is alway happy to see Sydney walk in with a container of her confections! They look yummy as usual!

  4. Laura L. says:

    You had me at cranberry. And then orange. And then pumpkin. You just had me.

    I don’t have today off either. Boo-urns.

  5. Ahh these look so delicious!!! I love that flavor combo.
    And your blog title made me chuckle =)

    • Sydney says:

      Samantha: Thank you very much! My friend actually thought of it – the original name that I wanted is taken (by a blog that isn’t even updated anymore).

  6. Oooooooh yum. I adore cranberry anything. You live in New York. Wow. I love New York. I was there a couple of years ago with my daughter and grandchildren. We stayed in the Waldorf and had the most amazing time. It was May and the cherry blossom was beautiful in central park. It was a bit humbling as the first time I was in New York they were putting the finishing touches to the Twin Towers and the last time they weren’t there. It is just such a fabulous city. Sorry I have started babbling. Your muffins are a treat :)

    • Sydney says:

      Rhyleysgranny: I love cranberry, too, so this is my favorite time of year! The Waldorf must have been incredible! You aren’t babbling! I love hearing stories from readers, especially about my favorite city! :)

  7. Tina from PA says:

    I want to work with you!!! These will be a great addition to my Thanksgiving dessert buffet,I will defiantly make mini-sized! Again ,another great idea ,thanks for sharing!I would also like to say “Thank You” to all who are and to all who have served our country!

  8. Michelle says:

    Perfect Fall flavors!

  9. Shannon says:

    I just made pumpkin cupcakes last night & now I’m wishing I had thrown in some cranberries! Haha! These look delicious!

  10. Mimi says:

    Combining pumpkin and cranberries just has to be the ultimate in fall flavors! Delish!

  11. judy parks says:

    Just saw you interesting recipe and it is Canadian Thanksgiving so thought I would try the Cranberry orange pumpkin muffins. You said 1 can of pumpkin puree…is the can 29 ounces (1LB 13 OZ). We have different sized cans here and I am not sure if you have only one size? Thank you.

  12. Christina says:

    How large of a can of pumpkin is required for these?

Leave a Reply

©2022 The Crepes of Wrath