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 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!
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
- Pumpkin puree – Get 100% pure pumpkin.
- Coconut oil
- Orange zest
- Pumpkin oil
- Orange juice
Cranberry Buttercream Ingredients
- Unsalted butter
- Cranberry jelly
- Powdered sugar
- Kosher salt
- Vanilla extract
- Whole milk
- Chocolate shards for topping
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
Add the melted coconut oil, orange zest, pumpkin oil, and orange juice.
Remove the bowl from the
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.
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.
- 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
- 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.
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Amount Per Serving: Calories: 836Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 118mgCarbohydrates: 195gFiber: 2gSugar: 184gProtein: 2g
Nutrition facts are an estimate only.
More Pumpkin Recipes
- The best pumpkin squares with cream cheese frosting
- Pumpkin slab pie
- Brown butter pumpkin cookies
- Pumpkin snacking cakes
- Easy pumpkin cookies
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Please let me know if you make these pumpkin muffins with cranberry frosting!