Healthy Pumpkin Cranberry Muffins

Name: Healthy Pumpkin Cranberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cups whole wheat flour; 1/2 cup all-purpose flour (spooned and levelled); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup pumpkin puree (not pumpkin pie filling); 1/3 cup maple syrup; 1/3 cup plain Greek yogurt; 1/4 cup vegetable oil; 2 large eggs (beaten); 1 teaspoon vanilla extract; 3/4 cup fresh cranberries (roughly chopped)

40 min 12 muffins Easy

All Recipes

Enjoy these moist and flavourful muffins packed with pumpkin and cranberries for a healthy treat.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Pumpkin cranberry muffins are a delightful way to enjoy a healthy snack or breakfast. With the natural sweetness of pumpkin and the tartness of cranberries, these muffins strike the perfect balance of flavours. This recipe is designed for those who want to indulge without guilt, using wholesome ingredients. These muffins are not only delicious but also nutritious, making them an ideal choice for health-conscious bakers. The addition of whole wheat flour and the reduction of sugar content keep these muffins on the lighter side. Perfect for autumn mornings or any time you crave a warming treat.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Pro tip: Ensuring the oven is properly preheated helps muffins rise evenly.

Combine dry ingredients

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt.

Pro tip: Whisking aerates the flour, giving you lighter muffins.

Mix wet ingredients

In another bowl, combine the pumpkin puree, maple syrup, Greek yogurt, vegetable oil, eggs, and vanilla extract. Mix until well combined.

Pro tip: Ensure the wet ingredients are at room temperature for better mixing.

Combine wet and dry mixtures

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.

Pro tip: Overmixing can make the muffins dense.

Fold in cranberries

Fold in the chopped cranberries until evenly distributed throughout the batter.

Pro tip: Coat cranberries with a bit of flour to prevent them from sinking.

Fill muffin cups

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Pro tip: Use an ice cream scoop for even portions.

Bake the muffins

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Rotate the muffin tin halfway through for even baking.

Cool and serve

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents soggy bottoms.

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Tips & Tricks

Use fresh cranberries for a tart flavour.
Substitute whole wheat flour for added fibre.
Mix wet and dry ingredients separately for best texture.

Frequently Asked Questions

What makes these pumpkin cranberry muffins healthy?

These muffins use whole wheat flour, less sugar, maple syrup, and Greek yogurt for a nutritious boost.

Can I use dried cranberries instead of fresh?

Yes, you can substitute dried cranberries, but they will add a sweeter taste. Use the same amount.

How long do these muffins last?

Stored in an airtight container, they last up to 3 days at room temperature or up to a week in the refrigerator.

Can I freeze these muffins?

Yes, freeze in an airtight container for up to 3 months. Thaw at room temperature or reheat in the oven.

How many calories are in each muffin?

Each muffin contains approximately 180 calories.

Can I make these muffins vegan?

Substitute eggs with flax eggs and use a plant-based yogurt to make them vegan.

Serving Suggestions

Serve these healthy pumpkin cranberry muffins warm or at room temperature. They pair beautifully with a hot cup of tea or coffee. If you want to prepare these in advance, they freeze well for up to three months. Simply thaw at room temperature or give them a quick warm-up in the oven before serving.

Nutrition per serving

180

Calories

Protein

Fat

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