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Mini Pumpkin Cranberry Muffins Recipe

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4.2 from 12 reviews

These Mini Pumpkin Cranberry Muffins are delightful bite-sized treats perfect for fall and holiday seasons. Moist pumpkin-infused batter is studded with tart fresh cranberries and topped with a buttery cinnamon streusel for a perfect balance of sweet and tangy flavors. Ideal for breakfast, snacks, or festive gatherings.

  • Total Time: 29 minutes
  • Yield: 16 mini muffins

Ingredients

Muffin Batter

  • ½ cup canned pumpkin puree
  • ⅓ cup avocado oil (or vegetable oil)
  • ⅓ cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp pumpkin spice
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup fresh cranberries, chopped into smaller pieces

Streusel Topping

  • 2 tablespoons melted butter
  • ⅓ cup all-purpose flour
  • ¼ cup brown sugar
  • ½ tsp ground cinnamon
  • ⅛ tsp salt

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time your muffins are ready to bake.
  2. Prepare Muffin Tin: Line a large mini muffin tin with 16 mini tulip-style parchment paper liners. This helps muffins release easily and adds a decorative touch.
  3. Room Temperature Ingredients: Allow the milk and egg to come to room temperature to help create a smoother batter and better rise.
  4. Make the Streusel: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Melt the butter and pour it over the mixture. Stir with a fork until the mixture resembles small crumbs. Set aside to allow the streusel to dry out slightly.
  5. Prepare Muffin Batter - Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, egg, avocado oil, milk, vanilla extract, and granulated sugar until well combined.
  6. Prepare Muffin Batter - Dry Ingredients: In a separate medium bowl, mix the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt to evenly distribute.
  7. Combine Batter: Gradually add the dry mixture to the wet ingredients and stir gently with a whisk until just combined. The batter will be thick with a few small lumps—do not overmix.
  8. Fill Muffin Cups: Using a spoon or scoop, add about 1.5 tablespoons of batter into each lined mini muffin cup.
  9. Add Cranberries and Streusel: Top each muffin with a layer of chopped cranberries, followed by an even layer of streusel crumbs.
  10. Bake Muffins: Place the muffin tin on the center rack of the preheated oven. Bake for 14 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  11. Cool Muffins: Let the muffins cool in the pan for 10 minutes. Then transfer them to a wire cooling rack to cool completely. This helps develop and enhance the flavors.
  12. Serve: Enjoy your mini pumpkin cranberry muffins warm or at room temperature as a delicious snack or breakfast treat.

Notes

  • For size variation, you can use standard muffin liners instead of mini tulip-style liners; adjust baking time accordingly.
  • Allowing the milk and eggs to come to room temperature helps create a more uniform and well-risen batter.
  • The streusel topping adds a sweet and crunchy texture; don't skip it for the best flavor combination.
  • Fresh cranberries provide tartness; if unavailable, dried cranberries or frozen (thawed) cranberries can be used.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/mini-pumpkin-cranberry-muffins-recipe/