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Pumpkin Cranberry Muffins with Cinnamon Chips

Pumpkin Cranberry Muffins: 

Imagine with me for a moment. It’s a bright, crisp fall day. The smell of freshly baked pumpkin cranberry muffins is wafting through the house. You have a cup of your favorite morning beverage and sit down to enjoy it with a couple of the still-warm muffins covered in melting butter. What a perfect start to your day. You enjoy the colors of fall outside your window as a feeling of satisfaction and well being settle over you. Today is going to be a really great day!

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What Makes These Muffins Extra Delicious?

Pumpkin, cinnamon chips, and cranberries all combine to create this muffin, good enough to serve for a Fall brunch. If cranberries aren’t for you, substitute chopped dates for the dried cranberries. Either way, I bet you won’t be able to eat just one.

 If you aren’t a morning person, make them the night before and warm them up in the microwave for 10 -12 seconds.

Pumpkin Cranberry Muffins With Cinnamon Chips – Step By Step Instructions. 

To make the muffins, start by separating the wet and dry ingredients into different bowls.

Mix the dry ingredients together. Wisk the wet ingredients together, making sure to beat the eggs. 

Combine all the ingredients and fill the cupcake paper-lined muffin cups 2/3 of the way full. 

Sprinkle on some sparking or non-melting sugar. (Click here) To order sparkling sugar or cinnamon chips. Bake until a toothpick inserted in the center comes out clean, about 15 minutes.

Now it’s time to get back to your earlier musing for real with a fresh warm pumpkin cranberry muffin covered with melted butter. YUM! For some more breakfast goodies, make my Fresh Apple Scones or Sticky Buns. 

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pumpkin cranberry muffins

Pumpkin Cranberry Muffins With Cinnamon Chips

These pumpkin cranberry muffins are the perfect way to spice up breakfast. They are loaded with cinnamon chips and dried cranberries. Warm from the oven with butter, So Delicious!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast muffins, muffins with dried cranberries, pumpkin cinnamon chip muffins, pumpkin spice muffins, thanksgiving breakfast muffins
Servings: 18
Calories: 174kcal


  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • muffin tins
  • cupcake papers


  • 2 ½ cups all-purpose flour
  • 3 tsp baking powder
  • 2 tsp pumpkin pie spice (½ tsp cinnamon, ¼ tsp ground cloves, ¼ tsp. ground ginger)
  • ¼ tsp salt
  • ½ cup brown sugar packed, light or dark
  • 1 cup milk
  • 2 eggs beaten with a fork
  • 1/2 cup butter
  • 1 cup pumpkin puree About ½ of a 15 ounce can
  • 2 tbsp sparkling or non-melting sugar use sparkling or non-melting sugar for sprinkling on the top.
  • 1 cup cinnamon chips
  • 1 cup dried cranberries or chopped dates,


  • To change the number of serving: hover over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
  • Preheat oven to 375 degrees.
  • Put all the dry ingredients in a mixing bowl and mix well.
    pumpkin muffins dry ingredients
  • Add the eggs, milk, melted butter to the pumpkin puree and whisk to mix.
  • Add the pumpkin mixture, cinnamon chips and dried cranberries to the dry ingredients.
    pumpkin cranberry muffins ingredients
  • Stir until just moistened - there will be some lumps.
    pumpkin cranberry muffin batter
  • Line a muffin tin with cupcake papers and fill 2/3 full (need 18 papers).
    muffin tins with pumpkin cranberry muffin batter
  • Sprinkle the tops with sparkling sugar.
    pumpkin cranberry muffins unbaked
  • Bake 375 degrees for 15 - 18 minutes - tops should be brown and center set. (see notes)
    pumpkin cranberry muffin


This recipe makes 9 larger muffins or 12 medium size muffins.  Bake at 375 degrees for 15 - 18 minutes for the medium muffins, or 18 - 20 minutes for the larger muffins. A toothpick inserted in the center should come out clean.  Don't overbake. 
Visit my websites SHOP MY KITCHEN for small appliances, tools, and hard to find pantry items like the cinnamon chips. Click Here to jump to the Shop my Pantry Page.  


Serving: 1muffin | Calories: 174kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 94mg | Potassium: 166mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2324IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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