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Mini Pumpkin Cranberry Muffins

These Mini Pumpkin Cranberry Muffins are the perfect bite-sized treat! Each mini muffin is soft, fluffy, and oh so flavorful!

Prep Time
20 mins
Cook Time
20 mins
Total Time
34 mins
Servings: 16 mini muffins
Calories: 139 kcal
Course: Dessert , Bread
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 375℉.
  2. Line a large mini muffin tin with 16 mini tulip-style parchment paper liners. See notes for size variation.
  3. Set out milk and egg to reach room temperature.
MAKE THE STREUSEL
    Cup of Yum
  1. Do this step first to allow the streusel time to dry out a bit.
  2. Melt butter.
  3. In a small bowl combine flour, brown sugar, cinnamon, and salt. Mix well.
  4. Pour butter over streusel mixture and mix with a fork until it resembles small crumbs.
PREP MUFFIN BATTER
  1. 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.
  2. In a medium mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt in medium bowl. Mix to evenly distribute ingredients.
  3. 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.
  4. Scoop batter into prepared muffin cups, adding 1.5 tablespoons of batter to each tall tulip liner.
  5. Top each muffin with a layer of chopped cranberries then a layer of streusel.
READY TO BAKE?
  1. 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.
  2. 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

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

% 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.