This recipe for Cranberry Pumpkin Seed Muffins is the perfect baked treat to make for breakfast or a healthy snack. They have a crunchy texture with hints of sweetness coming from applesauce, dried cranberries, and warming spices.
These cranberry pumpkin seed muffins are a tasty hodgepodge of so many different fruits, spices, and seeds, but come together in a perfectly textured muffin.
We love making up a big batch so we can have tasty seed muffins all week for breakfast on the go! They're also awesome for school lunchboxes (keep them nut-free!).
Because there are so many seeds, it means that these muffins are full of healthy fats and a ton of nutrients that are perfect for starting your day.
These breakfast muffins are also refined sugar-free as the sweetness comes naturally from the applesauce and banana.
It also gets its perfectly moist texture from yogurt which adds a bit of protein, too!
You'll love making these breakfast muffins that have a little bit of everything. Easy and sooooo tasty!
Serve them up with a Peppermint Hot Chocolate on a cold morning, or with a refreshing glass of Mint Lemonade in the summertime!
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Why You'll Love This Recipe
This pumpkin seed cranberry muffin recipe is refined sugar-free as the sweetness comes from natural fruit sources.
The seeds are a great source of fiber that will keep you full and satisfied.
They are a well-rounded breakfast muffin that kids and adults enjoy.
You can customize or change the mix-ins to whatever you have on hand.
Ingredients & Tools
- Eggs - Help to bind the muffin together to make sure it sets properly.
- Plain Yogurt - Adds a moist texture and great density and keeps them from becoming dry.
- Applesauce & Banana - Adds a moist texture and natural sweetness.
- Maple Syrup - Adds a hint of sweetness and maple flavor.
- Oil - Gives the muffin batter a rich texture.
- Vanilla Extract - Infuses the muffins with a light vanilla flavor.
- Dried Fruit - A mix of dried raisins and cranberries adds sweetness and a bit of tangy flavor.
- All-Purpose Flour - The main binding dry ingredient for the muffin batter.
- Baking Powder & Soda - Helps the muffins rise slightly.
- Cinnamon & Ginger - Gives these muffins a warming flavor.
- Oats - Adds texture and helps make the muffins more filling.
- Mixed Seeds - Gives the muffins texture, crunch, and a dose of healthy fats and fiber.
Step By Step Tutorial
This is a super easy muffin recipe. Scroll down for the full ingredients list and method in the recipe card.
Prepare for baking. Preheat your oven to 350F/180C and grease or line a 12-hole muffin pan. Set aside.
Mix the wet ingredients. Add the eggs, yogurt, applesauce, banana, maple syrup, oil, and vanilla to a large mixing bowl and whisk together until well combined, then stir in the raisins and cranberries.
Mix the dry ingredients and fold them into the wet. Sift in the flour, baking powder, baking soda, cinnamon, and ginger, and add the oats and seeds. Gently stir to combine.
Bake the seed muffins. Fill the muffin cups ¾ full, then sprinkle the tops with the extra seeds. Place in the preheated oven and bake for 25 minutes or until an inserted toothpick or skewer comes out clean. Allow cooling on a wire rack.
Tips
Ripe bananas make the best muffins. Make sure you are choosing a banana that is browning and is a bit soft to the touch for the best results.
Do not overfill the muffin liners as you don't want them to spill over while baking. Fill ¾ full.
For best results, make sure the egg and milk are at room temperature before forming the muffin batter to yield the best results in texture. If you forget, don't worry, the muffins will still work!
Allow the muffins to cool completely so they set properly and do not crumble while warm.
Variations
Replace the mashed banana with some Sweet Potato Puree for a light sweet potato flavor and moist texture.
Diced fruit or berries also work well in this recipe and add a fresh fruit flavor.
Use Pumpkin Spice instead of the cinnamon and ginger for a warming flavor blend.
Stir in some sweetened coconut shreds for a light coconut flavor.
Enjoy with a large homemade cappuccino in the morning.
Storage
Storing: These cranberry pumpkin seed muffins can be stored on the countertop in an airtight container for 4-5 days.
Freezing: Cooled muffins can be wrapped in plastic wrap, then added to a freezer-safe bag or airtight container for 3-4 months. Thaw on the countertop for a few hours before serving.
FAQs
The best way to get a moist muffin is to make sure you have enough fat in the batter. The yogurt and oil in this recipe help with this. You also want to make sure you are not overmixing your batter as that could cause the gluten in the flour to get tough and change the texture of the muffin.
Absolutely! You can use a mix of your favorite chopped nuts in this recipe to replace any seeds.
Yes! This is a very healthy muffin recipe because it contains fiber, protein and is refined sugar-free which is hard to find in a storebought version. You won't be disappointed if you make them from scratch!
More Breakfast Recipes
Chicken Omelette
Eggo Waffles French Toast
Pumpkin Chocolate Chip Muffins
M&M Pancakes
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📖 Recipe
Cranberry Pumpkin Seed Muffins
Equipment
- Mixing Bowl
- Muffin pan
Ingredients
- 2 large eggs
- ⅔ cup plain yogurt 150ml
- ½ cup applesauce 100g
- 1 ripe banana mashed
- 4 tablespoons maple syrup
- 3 tablespoons canola oil or vegetable oil
- 2 teaspoons vanilla essence
- 3 tablespoons dried cranberries
- 1 ⅔ cups all purpose flour (plain flour) 200g
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¾ cup oats 60g
- 3 tablespoon pumpkin seeds plus extra for sprinkling
Instructions
- Preheat the oven to 350°F/180°C. Grease or line a 12-hole muffin pan.
- Add the eggs, yogurt, applesauce, banana, maple syrup, oil and vanilla to a large mixing bowl and whisk together until well combined, then stir in the dried cranberries.
- Sift the flour, baking powder, baking soda, cinnamon and ginger, into a mixing bowl and stir in the oats and seeds.
- Pour the wet mixture into the dry and gently stir to combine.
- Fill the muffin cups ¾ full, then sprinkle the tops with the extra seeds.
- Place in the preheated oven and bake for 25 minutes or until an inserted toothpick or skewer comes out clean. Allow to cool on a wire rack.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Casey says
I LOVE the spice in these!!! Perfectly pumpkin--I had one for breakfast every day this week--such a great healthy snack, too!
Gloria says
Homemade muffins are the best. I loved having one of these with my morning coffee.
Tavo says
The muffins were delicious and easy to make, thanks for another fantastic recipe!
Rhonda says
We loved these! They felt healthier and were so good for breakfast with a coffee.
Shells says
Loved them! I also added 1/4 cup of pumpkin puree (I had a can to use up) and it still worked well.