Pumpkin Cranberry Walnut Muffins


5 from 1 reviews

These muffins are the perfect combination of fall flavors – juicy cranberries, earthy walnuts and smooth pumpkin.


  • 3/4 c. milk (whole is best)
  • 1/4 c. canola or vegetable oil
  • 1 egg
  • 3/4 c. granulated sugar
  • 3/4 c. pure pumpkin (NOT pie mix)
  • 1 tbsp. aluminum-free baking powder
  • 2 tsp. cinnamon
  • 1/4 tsp. cloves
  • pinch nutmeg
  • 2 c. all-purpose flour
  • 1 c. dried cranberries
  • 3/4 c. chopped walnuts


  1. Preheat oven to 425 degrees. Line a 12-cup muffin tin with paper liners and spray with baking spray.
  2. In a large bowl, stir together milk, oil and egg with granulated sugar.
  3. Add in pure pumpkin and mix well.
  4. Sprinkle baking powder, cinnamon, cloves and nutmeg over top of wet ingredients and mix briefly.
  5. Whisk flour in; 1 cup at a time.
  6. Stir in cranberries and walnuts.
  7. Divide batter among 12 muffin cups.
  8. Put the muffin tin in the preheated 425 degree oven. Immediately turn the temperature down to 400.
  9. Bake at 400 degrees for 17-20 minutes. To check for doneness, touch the muffin top lightly. If it springs back, it is done.
  10. Remove muffins from the oven. Let cool briefly before serving.

Keywords: muffins, muffins recipe, fall muffins, pumpkin cranberry walnut,

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