Mini Pumpkin Cranberry Muffins
User Reviews
5.0
3 reviews
Excellent
Mini Pumpkin Cranberry Muffins
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These Mini Pumpkin Cranberry Muffins are the perfect bite-sized treat! Each mini muffin is soft, fluffy, and oh so flavorful!
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Ingredients
- ½ cup canned pumpkin puree
- ⅓ cup avocado oil or vegetable oil
- ⅓ cup milk
- 1 egg
- 1 tsp vanilla
- ½ cup sugar
- 1 cup flour
- 1 tsp cinnamon
- ¼ tsp pumpkin spice
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup fresh cranberries - chopped into smaller pieces
CINNAMON SUGAR STREUSEL
- 2 TBSP melted butter
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- ⅛ tsp salt
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Instructions
- Preheat oven to 375℉.
- Line a large mini muffin tin with 16 mini tulip-style parchment paper liners. See notes for size variation.
- Set out milk and egg to reach room temperature.
MAKE THE STREUSEL
- Do this step first to allow the streusel time to dry out a bit.
- Melt butter.
- In a small bowl combine flour, brown sugar, cinnamon, and salt. Mix well.
- Pour butter over streusel mixture and mix with a fork until it resembles small crumbs.
PREP MUFFIN BATTER
- Add wet ingredients to a large mixing bowl: pumpkin, eggs, oil, milk, and vanilla. Next add 1/2 cup of granulated sugar and mix well with a metal whisk.
- In a medium mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt in medium bowl. Mix to evenly distribute ingredients.
- Add flour mixture to pumpkin mixture and stir with metal whisk until ingredients are evenly incorporated but not overmixed. Batter will be thick with a few small lumps remaining.
- Scoop batter into prepared muffin cups, adding 1.5 tablespoons of batter to each tall tulip liner.
- Top each muffin with a layer of chopped cranberries then a layer of streusel.
READY TO BAKE?
- Place muffin tray on the center rack with oven preheated to 375℉. Bake for 14 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins 10 minutes to cool in the pan for best results. Then remove and transfer to a wire cooling rack to finish cooling before diving in. (Flavors will be more pronounced once fully cooled.) Enjoy!
Notes
- Want to use cranberry sauce in place of fresh cranberries? Go for it! You will need around 1/2 cup of smooth or pureed cranberry sauce to put a little kiss of sauce on each mini muffin.
- Using regular mini parchment liners instead of the tall tulip kind? You absolutely can! The muffins will still be tasty but will not be able to rise as high as the muffins in the photos. You will portion the batter into 20-24 lined mini muffin wells, filling each around 3/4 of the way max before adding cranberries and streusel. Check for doneness a few minutes earlier as they will be smaller and bake up faster.
- Nutrition Facts below are estimated per tall-style mini muffin using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
139kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
14mg
(5%)
Sodium
91mg
(4%)
Potassium
60mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
1262IU
(25%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16mini muffins
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 91mg | 4% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 1262IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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