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Pumpkin Cranberry Muffins
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4.13 from 47 votes

Pumpkin Cranberry Muffins

These pumpkin cranberry muffins are light and tender treats full of warm spices. Festive and flavorful, they're bursting with fresh cranberries in each bite. Pumpkin cranberry muffins make for a cozy breakfast, snack or dessert. 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, gluten free, kids, low carb + keto, vegetarian
Servings: 12 servings
Calories: 156kcal
Author: Dani Spies


  • 6 eggs beaten
  • 1/4 cup pumpkin purée
  • 1/2 cup melted coconut oil
  • 1 tsp. vanilla
  • 1/4 cup maple syrup
  • 1/2 cup coconut flour
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 tbsp. pumpkin pie spice
  • 1/2 cup fresh cranberries


  • Preheat oven to 350 degrees.
  • Whisk together the eggs, pumpkin, coconut oil, vanilla extract, and maple syrup.
  • Add in coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until everything is well combined. Gently fold in cranberries.
  • Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Enjoy.



I love serving these muffins toasted with a schmear of cream cheese on top.  It makes for a delicious breakfast along side a cup of coffee.


Serving: 1muffin | Calories: 156kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 151mg | Potassium: 64mg | Fiber: 2g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 0.8mg