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Pumpkin Spice Cranberry Muffins with Streusel Topping

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These cozy pumpkin spice cranberry muffins feature tart cranberries and a buttery streusel topping, making them perfect for fall breakfasts, brunches, or holiday gatherings. Quick and easy to prepare, they fill your kitchen with warm autumn aromas and deliver nostalgic comfort in every bite.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (for muffins)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 3/4 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen cranberries
  • 1/4 cup milk (any kind)
  • 1/3 cup all-purpose flour (for streusel)
  • 2 tablespoons light brown sugar, packed (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons unsalted butter, cold and cubed (for streusel)
  • 1/4 cup chopped walnuts or pecans (optional, for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the streusel topping: In a small bowl, combine 1/3 cup flour, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Add 2 tablespoons cold, cubed butter and cut in with a pastry cutter, fork, or fingers until crumbly. Stir in nuts if using.
  3. In a large bowl, whisk together 1 3/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves.
  4. In another bowl, whisk together 3/4 cup pumpkin puree, 1/2 cup sugar, 1/3 cup brown sugar, 2 eggs, 1/3 cup oil, 2 teaspoons vanilla, and 1/4 cup milk until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  6. Fold in 1 cup cranberries gently.
  7. Divide batter evenly among muffin liners (about 2/3 full). Sprinkle streusel topping generously over each muffin.
  8. Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. To make vegan, substitute eggs with flax eggs and use dairy-free milk and vegan butter. Toss frozen cranberries in flour before adding to batter to prevent sinking. Streusel topping works best with cold butter. Muffins can be baked as a loaf (increase bake time to 45–50 minutes) or as mini muffins (reduce bake time to 12–15 minutes).

Nutrition

Keywords: pumpkin spice muffins, cranberry muffins, streusel topping, fall baking, autumn breakfast, easy muffin recipe, cozy brunch, holiday muffins

Find it online: https://jodierecipes.com/pumpkin-spice-cranberry-muffins-recipe-easy-streusel-topping-for-cozy-fall-baking/