Name: Chocolate Chip Pumpkin Muffins with Cranberry Frosting
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Cuisine: Dessert
Ingredients: 1 3/4 Cup of All-Purpose Flour, sifted; 3/4 Cup Granulated Sugar; 1/2 Cup Light Brown Sugar, packed; 3/4 Teaspoon Kosher Salt; 1 Teaspoon Baking Soda; 2 Teaspoons Ground Cinnamon; 1/4 Teaspoon Ground Nutmeg; 1/4 Teaspoon Ground Cloves; 2 Eggs, room temperature; 1 1/2 Cup Pumpkin Puree - 100% pure pumpkin; 1/2 Cup Coconut Oil, melted, but at room temperature, not hot; 1 Tablespoon Orange Zest; 1/2 Teaspoon Pumpkin Oil; 1/4 Orange Juice, fresh squeezed; 1 Cup Cranberry Jelly; 4 – 5 Cups of Powered Sugar; 1 Cup (2 Sticks) Sweet Cream Butter Unsalted; 1/4 Teaspoon Kosher Salt; 1/2 Tablespoon Pure Vanilla Flavoring; 1 – 2 Tablespoons Whole Milk; 2/3 Cup Dark Chocolate, shards

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Pumpkin muffins with cranberry buttercream frosting. If they don’t scream fall, I don’t know what does. Here’s a recipe to make all throughout the pumpkin season and into the holidays.

The fluffy pumpkin muffins combined with the tart cranberry and sweet chocolate chips is the flavor and texture combo you didn’t know you needed!

Pumpkin muffins with cranberry frosting topped with chocolate shavings.

Pumpkin Muffins with Cranberry Frosting and Chocolate Chips

If you want to switch up your pumpkin treats this fall, here’s a tasty way to do so. These muffins are great treats throughout the fall and holiday season.

If you have guests coming in for the holidays, make these muffins to keep around for desserts. They are also ideal for brunch, or just snacks throughout the day.

For a healthier option, try these pumpkin banana muffins. They are packed with nutrients and are an excellent grab n’ go breakfast treat!

Flour, eggs, pumpkin, butter, and other ingredients in bowls.

Pumpkin Muffin Ingredients

Here’s what you need to make this recipe. The measurements are in the recipe card below.

All-purpose flour
Granulated sugar
Light brown sugar
Kosher salt
Baking soda
Ground cinnamon
Ground nutmeg
Ground cloves
Eggs
Pumpkin puree – Get 100% pure pumpkin.
Coconut oil
Orange zest
Pumpkin oil
Orange juice

Sugar, cranberry, butter, vanilla, and milk.

Cranberry Buttercream Ingredients

Unsalted butter
Cranberry jelly
Powdered sugar
Kosher salt
Vanilla extract
Whole milk
Chocolate shards for topping

Directions:

Preheat your oven to 350 degrees F and line a muffin tin with liners or brush it with butter.

Add all of the dry ingredients to a bowl and whisk together.

In the bowl of a stand mixer fitted with the whisk attachment, add the pumpkin puree. Add the eggs in one at a time, fully mixing each one before you add the next.

Add the melted coconut oil, orange zest, pumpkin oil, and orange juice.

Pumpkin muffins with frosting and chips in a basket.

Place the stand mixer setting on low and add the flour mixture a little at a time until it is all incorporated.

Remove the bowl from the stand mixer. Use a rubber spatula to scrape down the sides. Do not over mix.

Pumpkin muffins with cranberry frosting and chocolate shavings on a napkin.

Pour the batter into your prepared muffin pan. Bake for 15-20 minutes in your preheated oven. Insert a toothpick into the center of a muffin to see if it’s done baking.

Remove from the oven and allow the muffins to cool.

To make the frosting, add the cranberry jelly to a medium sauce pan. Heat it until it’s completely melted. Remove it from the heat and put it into the freezer to cool.

Use a stand mixer with the whisk attachment to mix together the butter, salt, and vanilla. Mix until peaks form.

Add the cooled cranberry jelly a little at a time and gradually mix with the butter mixture.

Add the powdered sugar one cup at a time. Make sure it’s fully incorporated with the mixture before adding more.

Add little amounts of whole milk and mix until you reach your desired frosting consistency.

Yield: 24

Chocolate Chip Pumpkin Muffins with Cranberry Frosting

Delicious pumpkin muffins with chocolate chips topped with tangy buttercream frosting for a scrumptious fall treat.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

Pumpkin Muffins

1 3/4 Cup of All-Purpose Flour, sifted
3/4 Cup Granulated Sugar
1/2 Cup Light Brown Sugar, packed
3/4 Teaspoon Kosher Salt
1 Teaspoon Baking Soda
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
2 Eggs, room temperature
1 1/2 Cup Pumpkin Puree - 100% pure pumpkin
1/2 Cup Coconut Oil, melted, but at room temperature, not hot
1 Tablespoon Orange Zest
1/2 Teaspoon Pumpkin Oil
1/4 Orange Juice, fresh squeezed

Cranberry Buttercream

1 Cup Cranberry Jelly
4 – 5 Cups of Powered Sugar
1 Cup (2 Sticks) Sweet Cream Butter Unsalted
1/4 Teaspoon Kosher Salt
1/2 Tablespoon Pure Vanilla Flavoring
1 – 2 Tablespoons Whole Milk

Topping

2/3 Cup Dark Chocolate, shards

Instructions

Preheat the oven to 350F degrees. Prepare a muffin tin with liners or brush with butter.
In a large bowl add all of the dry ingredients and whisk together.
In the bowl of a stand mixer, fitted with the whisk attachment, add the pumpkin puree. Add the eggs one at a time, allowing each one to be fully mixed before adding the last egg.
Add the melted coconut oil, orange zest, pumpkin oil, and orange juice.
With the stand mixer set on low add the flour mixture, a little at a time until it is all incorporated.
Remove bowl from stand mixer and using a rubber spatula, scrape down sides. Do not overmix.
Pour batter in prepared muffin pan.
Bake for 15- 20 minutes.
Check to see if muffins are done by inserting a toothpick in the center of a muffin. If it comes out clean muffins are ready.
Remove from oven and allow muffins to cool.
For the frosting, heat cranberry jelly in a saucepan until completely melted, remove from heat and place sauce in the freezer to cool.
In a the bowl of a stand mixer fitted with the whisk attachment add butter, salt, and vanilla. Mix until peaks form.
After cranberry jelly is cool add a little at a time into the butter mixture until it is all added.
Add powdered sugar 1 cup at a time. After each addition of sugar make sure it is fully incorporated into butter mixture.
Begin adding whole milk a little at a time until you have the consistency you want.
Frost the cooled muffins and sprinkle chocolate shards on top if you choose.

Chocolate Chip Pumpkin Muffins with Cranberry