Cranberry Pumpkin Oatmeal Muffins

Pumpkin Cranberry Oatmeal Muffins - Perfect For A Delicious Guilt Free Breakfast! |

Some mornings just call for homemade muffins.

And this was one of those mornings. I made these gorgeous cranberry pumpkin oatmeal muffins and I have to share this yummy and quite easy recipe with you!

I love these muffins for many reasons. First, they are healthy and low-fat, but still VERY yummy. Second, they are made with FRESH pumpkin instead of the canned stuff. Third, the combination of pumpkin, cranberries and spices makes a delicious fall pairing.

Healthy Cranberry Pumpkin Oatmeal Muffins |

I tried to make these muffins healthier so I used whole wheat flour and ground oats (for a soft and smooth texture) along with all purpose flour. Also I love that they are not too sweet, just the way I like them! Those of you who like a sweeter taste might want to up the sugar content.

Honestly, I couldn’t resist to make the streusel topping. I have a weakness for that and love it on just about anything. But if you would like these muffins to be even healthier, omit the topping. For me, there is something special about that sweet crunch on top!

Cranberry Pumpkin Oatmeal Muffins |

Have fun and enjoy a delicious guilt free breakfast!

Pumpkin Cranberry Oatmeal Muffins - Perfect For A Delicious Guilt Free Breakfast!

Cranberry Pumpkin Oatmeal Muffins

5 from 2 votes
Print Pin Rate
Servings: 14 muffins
Author: Yummy Addiction


For The Oat Streusel Topping:

  • 3 tablespoons whole wheat flour
  • 2/3 cup old-fashioned oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter , cold
  • 1 tablespoon maple syrup

For The Muffins:

  • 14 oz. (400g) pumpkin , peeled weight, cut into large chunks (or 8 oz. canned pumpkin puree)
  • 1 cup old-fashioned oats
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 eggs , at room temperature
  • 1/2 cup brown sugar
  • 1/4 cup canola oil
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1 cup chopped cranberries , unthawed, fresh or frozen


  • Preheat the oven to 375 degrees F. Coat a medium baking dish with cooking spray. Spread pumpkin chunks in a single layer and roast for 30-40 minutes (depending on the size of the chunks), or until the pumpkin is fork-tender and the top has caramelized a bit. Place the chunks in a food processor and pulse until smooth. If the puree is watery, drain it in a cheesecloth-lined colander. It should make about 1 cup of pumpkin puree. Set aside. (You can use 8 oz. pre-made canned pumpkin puree instead).
  • Preheat the oven to 350 degrees F. Line two muffin pans with 14 paper liners. Set aside.
  • To make the streusel topping, add the flour, oats, sugar and cinnamon in a medium bowl and mix until combined. Rub in the butter with your fingers until the mixture is crumbly. Stir in the maple syrup. Set aside.
  • Put the oats in a food processor and process until the oats look like flour. Place oat flour, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl and whisk together. Set aside.
  • In a separate bowl, combine sugar and eggs, and beat until well blended. Add oil, buttermilk, vanilla and maple syrup to mixture and whisk to combine. Add pumpkin puree and whisk to combine. Pour the wet ingredients into the dry ingredients and stir, using a wooden spoon or rubber spatula, until just combined, being careful not to over-mix. Gently stir in the chopped cranberries.
  • Fill muffin cups about 3/4 of the way full. Sprinkle each muffin with oat streusel topping. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Enjoy!


  • Carla
    September 14, 2014 at 12:29 pm

    Recipe sounds utterly delicious! Would like to use canned pumpkin instead which is about a 15 oz. size? So minus about an ounce or it doesn’t matter?5 stars

    • Jovita
      September 14, 2014 at 2:11 pm

      Hi, Carla! Actually, I have never tried this recipe using canned pumpkin but I think it should work too. Maybe try to use 14 oz. and follow the recipe directions. If you add more pumpkin, the dough will be much more wet and probably wouldn’t work well without altering the dry ingredients… so I canโ€™t tell you what the result will be. Hope you will love these muffins! ๐Ÿ˜‰

      • Natalie
        November 4, 2021 at 11:37 am

        May I recommend updating your ingredient list to include “or 8 oz canned pure pumpkin puree” in parentheses next to the pumpkin (roasted)? This would eliminate confusion, esp since you mention in your post you only used “about 1 cup” of the roasted pumpkin in the recipe. Advising this person to use 14oz of a can would still result in a batter which is too wet, if you’re only using 8 oz, yourself, in the recipe. Happy Baking!

        • Jovita
          November 8, 2021 at 10:19 pm

          That’s actually a great suggestion, Natalie. Thank you so much!

  • CakePants
    September 23, 2014 at 1:46 am

    These look like the perfect muffins for fall! I absolutely adore cranberries, but haven’t seen any fresh ones in the stores yet – I’ll keep this recipe in mind, though, for when I find some!

    • Jovita
      September 25, 2014 at 9:34 am

      Thanks! I used frozen cranberries for these, so if you don’t find fresh ones, you can use frozen too. ๐Ÿ˜‰

  • jabeve
    March 4, 2018 at 8:59 pm

    Can AP flour used instead of the whole wheat and oat flour?

    • Jovita
      February 23, 2021 at 3:41 pm

      I think it won’t be a problem at all ๐Ÿ™‚

  • Brenda
    November 1, 2021 at 3:17 pm

    These are delicious! I made them gluten free dairy free. Yum!5 stars


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