Pumpkin Cranberry Pecan Muffins for fall!

pumpkin, muffins

Muffins anyone?

I love muffins . . . just about any kind of muffins. My Mama does too:) So, when I was able to create this recipe for Pumpkin Cranberry Pecan Muffins, I made some for her and for us. These muffins are delightfully delicious, with dried cranberries and chopped pecans, but they aren’t too sweet. Just right, in our opinion. And, since October is a month to make anything pumpkin . . . pumpkin pie, pumpkin cookies, pumpkin muffins, and even pumpkin bread . . . the time was perfect to make these muffins. (The pumpkin pie can wait until Thanksgiving, that is, if you can wait that long:)

I actually found the recipe on a Jewish website for Pumpkin Cranberry Muffins. This is their Sukkot holiday/ feast, which is similar to our Thanksgiving. I tweaked the recipe somewhat to create this one.

pumpkin, muffins

Making the Pumpkin Cranberry Pecan Muffins . . .

There was not a lot of work in making these muffins. The only “preparation” in advance was to chop the pecans. Everything else was simply measure, mix, and bake.

I made a few changes to the original recipe:

  • I added the chopped pecans
  • Changed the amount of dried cranberries.
  • Used 1 egg+1 egg white, instead of 2 whole eggs.

The result, an OMG Pumpkin muffin that will make you want more than one! Or, that’s what we think!

pumpkin, muffins

The original recipe was double this amount. But, because there are only two of us, I decided to half the recipe and make 1 dozen muffins. That was just enough for us and some to take to Mama. Mama thought the muffins had a glaze on them. They did not. But, that might be a good idea for the next batch of these muffins.

pumpkin, muffins

I took a few over to Candace’s house. She took this picture . . . trying to keep Benjamin’s hands off the muffins until she finished! LOL! They liked them too!

Benjamin eating a pumpkin muffin

What is your favorite muffin for fall?

Shared on Meal Plan Monday, and Tasty Tuesdays,

Pumpkin Cranberry Pecan Muffins Recipe
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

These muffins are full of wonderful flavors of fall . . . pumpkin, dried cranberries, and pecans. They are delicious without being too sweet. Perfect for breakfast, or with a hot cup of coffee.

Course: Breakfast
Cuisine: American
Servings: 1 dozen
Author: Maribeth
  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoons ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup canned pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1 large egg + 1 egg white
  • 1/3 cup sweetened dried cranberries
  • 1/2 cup chopped pecans
  1. Preheat oven to 350 degrees. Place muffin cup paper liners in each of the muffin tin holes.

  2. In a mixing bowl, mix the flour, sugar, cinnamon, baking powder, and baking soda.

  3. Add the pumpkin, oil, egg and egg white, and dried cranberries. Mix on medium speed for 2 minutes.

  4. Stir in chopped pecans.

  5. Pour batter into prepared muffin tin holders about 2/3 full.

  6. Bake 30-35 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

  7. Remove from muffin tin and let cool on wire racks.


  1. That looks like such a great combination!

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