Cranberry Jumbo Muffins

Elsa Beene


These muffins are moist and you can taste all spices and the tanginess from cranberries. Breakfast, brunch or dessert.... it’s your choice!


☆☆☆☆☆ 0 votes

6 jumbo muffins
30 Min
35 Min


  • 2 large
  • 1 3/4 c
  • 1 c
    canned pumpkin pure
  • 1/2 c
    unsalted butter, melted and cooled
  • 2 c
    fresh/frozen cranberry, chopped or quartered
  • 1 Tbsp
    all purpose flour

  • 2 1/4 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginger
  • 1/8 tsp
    ground nutmeg
  • 1/8 tsp
    ground cloves

How to Make Cranberry Jumbo Muffins


  1. Preheat the oven to 400°F. Line jumbo muffin pan with muffin liners or spray muffin pan with oil cooking spray if not using muffin liners.
  2. In a medium bowl, combine dry ingredients. In a separate bowl, coat cranberries with 1 tablespoon flour. Set aside.
  3. In another bowl, beat eggs and sugar with electric mixer in high speed until creamy. Add pumpkin pure and melted butter, mix well.
  4. Lower the mixer speed, add the dry ingredients until well combined. Fold the cranberries into the batter and stir with spatula.
  5. Fill muffin liners 3/4 full, transfer muffin pan into the oven and bake for 30 to 35 minutes.
  6. Let the muffins cool completely by placing the muffin pan to a cooling rack.

Printable Recipe Card

About Cranberry Jumbo Muffins

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American

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