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Spiced Cranberry Maple Pumpkin Muffins

Just when you think you’re safe and not going there, the bug hits. You try to ignore them and then they smash right into you, everywhere you look. Pumpkin recipes–they’re rampant, and as you can see, I got caught. I couldn’t let the season go by without sharing this recipe for super-moist, spiced cranberry maple pumpkin muffins.

Spiced Cranberry Maple Pumpkin Muffins | Letty's Kitchen

But the spices can’t take all the credit for awesome pumpkin muffins. Generously studded with tart dried cranberries and crunchy pumpkin seeds, these muffins are nutritious with whole grain flour and naturally sweetened with maple syrup.

mixing pumpkins and cranberries into Spiced Cranberry Maple Pumpkin Muffins

Pumpkin pie spice, fruity tang, and seedy crunch—not to mention the moist and tender brought to us by the squash itself–you absolutely cannot miss with flavor and texture like this in every bite. Yu-ummm!

So, if the pumpkin wave hasn’t splashed your world yet, make this the one. First blend cinnamon and her spicy friends into homemade pumpkin pie spice mix.

unbaked Spiced Cranberry Maple Pumpkin Muffins

Once you have the pumpkin pie spice mix, grab 2 bowls, one for the wet, one for the dry. Whisk everything together, scoop into muffin tins, and bake. Pat yourself on the back–you’ve made a batch of incredibly delicious pumpkin spiced maple cranberry muffins. Bet you can’t eat just one.

Spiced Cranberry Maple Pumpkin Muffins recipe details:

  • At Thanksgiving, instead of dinner rolls, Robbie’s family always served pumpkin bread. Nowadays, these muffins, a riff on the Pumpkin Pecan Bread from my Chocolate Snowball cookbook, go into the bread basket.

Spiced Cranberry Maple Pumpkin Muffins in basket

  • Pumpkin and chocolate go together like Cinderella and the glass slipper. Stir ½ to ¾ cup of chocolate morsels into your batter, with or without the cranberries and pumpkin seeds.
  • “White” whole wheat flour, ground from white wheat berries as opposed to hard red wheat berries, includes the bran, germ, and endosperm of the wheat grain. White whole wheat and whole wheat flour are basically interchangeable, though I’m liking white whole wheat flour for baking, because of its lighter color and flavor. Look for white whole wheat flour at well-stocked supermarkets. I found it at Trader Joe’s.  You can also order it through my Amazon affiliate link.
  • Most dried cranberries are sweetened with cane sugar, but you can find them sweetened with apple juice. Be sure to check the label; our big chain natural foods market sells both kinds in bulk—in bins right next to each other.
  • A multi-purpose ice cream scoop drops uniform clean portions of muffin batter into tins. The handy scoops come in different sizes–look for a number engraved on the metal bar that moves inside the scoop—the number tells approximately how many scoops to a quart. My go-to muffin scoop is a (#16), which holds a little less than 1/3 cup, like this one, or this one.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Cranberry Maple Pumpkin Muffins in basket
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Spiced Cranberry Maple Pumpkin Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Everyone LOVES these super-moist muffins loaded with tart cranberries and crunchy pumpkin seeds. Stir in some chocolate chips for an extra special treat!
Course: Breakfast, Snack
Cuisine: Vegan, Vegetarian
Servings: 12 muffins
Author: Letty | Letty's Kitchen
Ingredients
  • 1 3/4 cups white whole wheat flour (see note)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 ¾ teaspoons pumpkin pie spice
  • 2 eggs
  • ¾ cup maple syrup
  • 1/3 cup grapeseed or avocado oil
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 1 3/4 cups (15-ounce can) pumpkin puree
  • 1 cup unsweetened or apple juice sweetened dried cranberries
  • 1/2 cup plus 2 tablespoons coarsely chopped pumpkin seeds
Instructions
  1. Preheat the oven to 350°F. Coat 12 muffin cups with oil, or spray generously with cooking spray. To make sure muffins release with ease, coat the top of the pan as well.
  2. Whisk the flour, baking soda, salt, and pumpkin pie spice together in a large bowl. In a second bowl, whisk the eggs, maple syrup, oil, vinegar, vanilla and orange zest until smooth. Whisk in the pumpkin puree.
  3. Using a wire whisk, mix the wet ingredients into the dry ingredients. Stir in the dried cranberries and ½ cup of the pumpkin seeds. Divide into the prepared muffin tins. Sprinkle with the remaining pumpkin seeds.
  4. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean and the tops of the muffins spring back when touched with a finger. Cool 5 to 10 minutes, and then remove from the pan.
Recipe Notes
  • White whole wheat flour includes the bran, germ and endosperm of the wheat grain. It's ground from white wheat berries, as opposed to hard red wheat berries.
  • Many dried cranberries are sweetened with cane sugar. Look for ones sweetened with apple juice.

3 comments

  • […] love how honey lemon curd fancies up my whole grain toast. Spread on muffins and scones—it’s irresistible. You can dollop a spoonful on top of fresh berries or adorn a […] Reply · 15 April, 2015

  • I’ve been bit by that bug too! I just found myself converting a apple strudel recipe into a pumpkin strudel recipe. However, these photos are so sumptuous that my pumpkin bug bite may have had its itch scratched. GREG Reply · 25 October, 2015

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