Sweet Remedy

Pumpkin Cranberry Muffins

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I’m still shocked that I took this picture. Every time I look at it, I become filled with this sense of pride and happiness that comes with feeling really good about a finished product.

I struggle with food photography. I want to do it well and most of the time, I fall short. Finding the perfect place for natural light is really the key and my house is hard pressed for lighting. I’ve tried every window I possibly could and finally I barged into my mom’s room to give her window a go. The side of the house her window is on gets the perfect amount of light around 10-11 am.

These Pumpkin Cranberry Muffins are great for a perfect fall day. The colors match the falling leaves beautifully and the flavors scream “autumn” in a way that only pumpkin and cranberry can.

I feel like my food photography can finally progress and continue to get better now that I know this magical spot within my mom’s room. I will have to time my cooking and baking a little  more around when she won’t be home, or just disturb her every weekend.

Honest opinions please, what do you think of these photos? Go ahead, hurt my ego.


Pumpkin Cranberry Muffins

Yield: 12

Prep Time: 30 min

Cook Time: 30 min

Total Time: 1 hour


3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
15 oz Fresh Pumpkin Puree (or 1 can)
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries


  1. Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
  3. Bake loaves for 60 to 65 minutes (muffins for 30-35 minutes) or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Makes two loaves of bread or one loaf and 6 large muffins.

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5 Responses to “Pumpkin Cranberry Muffins”

  1. #
    Jenna — November 11, 2011 at 1:37 pm

    They’re seriously Martha Stewart worthy.

    • Samantha replied on — November 14th, 2011 at 10:49 am

      I love you.

  2. #
    Julie @ Table for Two — November 12, 2011 at 1:52 pm

    I love pumpkin & cranberry! I just recently made pumpkin oatmeal cookies w/dried cranberries and chocolate chips in them — these sound like they’d be awesome too!

    I struggle w/food photography too. My apartment has very poor natural lighting so I have to hurry and get what I can before the light goes away. One thing I found that works great is investing in an external flash. I don’t know what you shoot with but I shoot with a Canon Rebel and I bought a speedlite and it seriously makes such a difference!

    These pics were great, though! 🙂

    • Samantha replied on — November 14th, 2011 at 10:49 am

      Julie! Thanks! I shoot with a Canon Rebel XSi. I’ll have to look into the speedlite. I don’t normally shoot with any flash whatsoever and just try to go with natural lighting which is hard, as you’ve said. Sometimes I’ll save left overs of whatever I make so I can shoot it in the morning with the best light! haha!


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