Fluffy pumpkin muffins dotted with tart cranberries, white chocolate chunks, and warm fall spices make these the absolute best pumpkin cranberry muffins with crackly tops!
Why this recipe works
These pumpkin cranberry muffins are soft, fluffy, and packed with moisture. Add white chocolate chunks to the mix and you’ll see exactly why I’m about to dote on them. Seriously, this is probably one of my all-time favorite muffin recipes to date. So long as you can get your hands on some cranberries (fresh or frozen), you can make them year-round, not just as a fall treat. I certainly have.
It only makes sense to pair white chocolate with cranberries. The sweetness of the chocolate balances the tartness of the berries so well. It’s why I love my white chocolate cranberry cookies so much. And of course, chocolate and pumpkin are a no-brainer (I’m looking at you, chocolate chip pumpkin muffins). But maybe you’ve never thought to pair pumpkin with cranberries and white chocolate. I really think these muffins will surprise you in the best way possible!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BATTER – Properly measuring your flour and other ingredients is the key to success when it comes to baking. I highly recommend using a kitchen scale to measure your ingredients, which is why I included weights in the recipe card below. As with all quick breads and muffins, be careful not to over-mix the batter as the gluten will develop, causing the muffins to become tough.
CRANBERRIES – You can use either fresh or frozen cranberries here. If using frozen, you’ll want to keep the cranberries in the freezer until you have measured out all the other ingredients. There’s no need to put them back in the freezer after that.
CHOCOLATE – The white chocolate chunks really make these muffins stand out, which is why you want to use a good quality bar of white chocolate here. Chop the bar into chunks. Try not to chop the chocolate too much, as it’ll simply disappear into the batter and you won’t get that chocolatey bite.
PUMPKIN – I’ve made these muffins with pureed fresh pumpkin I had stashed in my freezer in previous years, and I’ve also made them with canned pumpkin. Both ways are great!
How to Make Pumpkin Cranberry Muffins
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Center a rack in the oven and preheat to 400 degrees F. Butter or spray the 12 cavities on a regular-size muffin pan or fit the cavities with paper muffin cups. (I used baker’s spray).
- Whisk together the flour, baking powder, baking soda, salt, and spices. Place the halved cranberries in a bowl and toss with a tablespoon of the flour mixture.
- Place the white chocolate chunks in another bowl and toss with a tablespoon of the flour mixture. Set aside.
- Working with a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
- One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in the vanilla.
- Lower the mixer speed and mix in the pumpkin and buttermilk.
- With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula.
- Fold in the cranberries, then fold in the chocolate. Spoon batter into the prepared muffin pan. Place muffin pan on a cookie sheet.
- Bake for about 25 minutes, or until a thin knife or toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a cooling rack and cool the muffins for 5 minutes in the pan. Then, carefully remove each one from its cavity and finish cooling on the rack.
Frequently Asked Questions & Expert Tips
These muffins are best enjoyed within the first day or so, as they tend to collect moisture and become soggy when stored in a container at room temperature. After the first day or two, I would recommend storing any leftover muffins in an air-tight container kept in the refrigerator for up to 4 days.
Yes, absolutely! Allow your muffins to fully cool off before placing them on a baking sheet. Flash freeze the muffins on a baking sheet until mostly solid, about 2 hours. Then, individually wrap each muffin with either plastic wrap or foil, then place them in a large ziptop bag. Freeze for up to 2 months. Thaw unwrapped at room temperature. Optionally rewarm in a 350 degree F oven, or split and toast the muffins before serving.
Sure, you can substitute the bar of baking chocolate with chips if preferred. I like to use a bar of chopped chocolate for the batter, then add a few white chocolate chips on top before baking for a pretty presentation.
Yes, you can substitute the frozen/fresh cranberries with dried cranberries as an even swap. I would suggest soaking the dried cranberries in cranberry juice, apple juice, or even alcohol such as rum for extra flavor. Warm water will also work. Soak for 30 minutes or so, then drain, and pat dry with paper towels. You’ll still want to toss the dried cranberries in the flour mixture just as you would with fresh or frozen berries.
Serving Suggestions
I personally love these pumpkin cranberry muffins served warm, though they’re equally as good when fully cooled at room temperature! I typically hang onto a few for the next day or two, then wrap and freeze the rest to enjoy later. Serve as-is or slice in half, toast, and slather with butter.
More Muffin Recipes
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Pumpkin Cranberry Muffins
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 cups all purpose flour 248g, 8.75 oz
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch of nutmeg
- pinch of ground allspice
- 1 cup frozen cranberries halved. 100g, 3.5oz. Don't thaw, fresh also works
- 4 ounces good quality white chocolate bar cut into chunks
- 8 Tablespoons unsalted butter at room temperature. 1 stick
- ½ cup granulated sugar 96g, 3.5oz
- ¼ cup light brown sugar packed. 50g, 2oz
- 2 large eggs
- ½ teaspoon pure vanilla extract
- ¾ cup canned unsweetened pumpkin puree 184g, 6.5oz
- ¼ cup buttermilk 2oz
Things You’ll Need
- 1 Muffin pan regular size
- Stand mixer or hand mixer
Before You Begin
- I’ve made these muffins with pureed fresh pumpkin I had stashed in my freezer in previous years, and I’ve also made them with canned pumpkin. Both ways are great!
- Keep the cranberries in the freezer until you have measured out all the other ingredients. There’s no need to put them back in the freezer after that.
- As with all quick breads and muffins, be careful not to over-mix the batter as the gluten will develop, causing the muffins to become tough.
Instructions
- Center a rack in the oven and preheat to 400 degrees F. Butter or spray the 12 cavities on a regular-size muffin pan or fit the cavities with paper muffin cups. (I used baker's spray).
- Whisk together the flour, baking powder, baking soda, salt, and spices. Place the halved cranberries in a bowl and toss with a tablespoon of the flour mixture.2 cups all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, pinch of nutmeg, pinch of ground allspice, 1 cup frozen cranberries
- Place the white chocolate chunks in another bowl and toss with a tablespoon of the flour mixture. Set aside.4 ounces good quality white chocolate bar
- Working with a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.8 Tablespoons unsalted butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar
- One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in the vanilla.2 large eggs, 1/2 teaspoon pure vanilla extract
- Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula.3/4 cup canned unsweetened pumpkin puree, 1/4 cup buttermilk
- Fold in the cranberries, then fold in the chocolate. Spoon batter into the prepared muffin pan. Place muffin pan on a cookie sheet.
- Bake for about 25 minutes, or until a thin knife or toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a cooling rack and cool the muffins for 5 minutes in the pan. Then, carefully remove each one from its cavity and finish cooling on the rack.
Expert Tips & FAQs
- These muffins are best enjoyed within the first day or so, as they tend to collect moisture and become soggy when stored in a container at room temperature. After the first day or two, I would recommend storing any leftover muffins in an air-tight container kept in the refrigerator for up to 4 days.
- To Freeze – Allow your muffins to fully cool off before placing them on a baking sheet. Flash freeze the muffins on a baking sheet until mostly solid, about 2 hours. Then, individually wrap each muffin with either plastic wrap or foil, then place them in a large ziptop bag. Freeze for up to 2 months. Thaw unwrapped at room temperature. Optionally rewarm in a 350 degree F oven, or split and toast the muffins before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Amanda Davis
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Tami says
Wondering if these could these be made with dried cranberries?
Kristen Rittmer says
Hi Tami! Yes, I would say soak them for 30 minutes then drain and pat them dry. You can soak in cranberry juice for extra flavor, or apple juice, warm water, or even alcohol like rum. You’ll still want to toss them in the flour mixture just as you would with fresh or frozen berries.