Mini Cranberry Pumpkin Muffins Recipe

A healthier taste of fall in one bite, these mini pumpkin cranberry muffins stay moist thanks to use of Greek yogurt. Plus, they’re guilt-free, with just three grams of fat per muffin and plenty of vitamin A from the pumpkin itself. Cranberries are a welcome add-in with their sweet but subtle tanginess. To make full-size muffins, just double the baking time.

Cranberry Pumpkin Muffin
Photo by Emily Miller

Mini Cranberry Pumpkin Muffins Recipe

Serves 36

Prep time: 20 minutes
Cook time: 10 minutes



2 cups flour
3/4 cup dark brown sugar, packed
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of cloves
Pinch of salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup canola oil
1 cup plain non-fat Greek yogurt
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin purée
1/3 cup dried cranberries


  1. Preheat oven to 350°F and grease mini-muffin tin or place muffin liners.
  2. In a medium bowl, mix flour, sugar, spices, salt, baking power and soda.
  3. In a large bowl, mix oil, yogurt, egg, vanilla and pumpkin until well combined.
  4. Slowly add dry ingredients to wet ingredients, and stir just until combined. Batter should be lumpy.
  5. Fold in cranberries.
  6. In greased muffin tin, place one teaspoon of batter for each muffin. Bake for 10 minutes, until a toothpick comes out clean.

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