Cranberry Orange Pumpkin Muffins

Cranberry Orange Pumpkin Muffins

I just got home after what was a loooong day of driving. Did anyone else deal with major trafficin the middle of nowhere? I sure did, and am so glad I’m finally out of the car. Travel aside, I thoroughly enjoyed my trip  home. There was lots of delicious eats, game playing, and down time. I can’t wait for Christmas! According to my mom, I apparently didn’t cook or bake as much as expected, but I finally got the itch yesterday, and baked these incredible muffins.

These muffins truly epitomize holiday baking, and are probably one of the best I’ve ever made. They were ultra moist and full of flavor. I especially loved the bursts of fresh cranberries. I was supposed to bring them back to Cinci with me for the drive and for the school week, but I was a dummy and left them at home. At least I now have an excuse to make them again right away!

I’m also submitting this to Bake Your Own Bread. It’s been a while, so I’m happy to contribute this month! 🙂

Cranberry Orange Pumpkin Muffins


1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2-1 teaspoon ground cinnamon (ohhh yeah)

1/2 teaspoon pumpkin pie spice*

1/4 teaspoon ginger

1/2 can pumpkin puree (NOT pumpkin pie mix)

1 cup sugar

1/4 cup brown sugar**

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla

Zest of half an orange

6 ounces (half a bag) fresh cranberries, rinsed and patted dry

1 tablespoon flour

1/4 cup pecans, chopped


Preheat oven to 350F. Line or lightly grease muffin tins.

Combine flour, baking powder, baking soda, salt, and spices in a medium bowl. In a larger bowl, add pumpkin, sugars, oil, eggs,vanilla, and orange zest; stir until well combined. Add the flour mixture to the pumpkin mixture, and stir until just combined. Do not over mix.

In a small bowl, toss the tablespoon of flour with the cranberries. Gently fold cranberries and pecans into the batter.

Fill muffin cups 2/3 of the way full and bake for 25 to 30 minutes or until toothpick inserted into the center comes out clean. Cool in the pan for a few minutes, then remove and allow to cool on a wire rack.

*My mom didn’t have all of the spices, so I improvised with a little pumpkin pie spice. Feel free to check out the original recipe if you want to see other options!

**I also sprinkled a little on top for extra crunch. Loved it! 🙂

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)