Pumpkin Cranberry Muffins with Orange Cinnamon Glaze


I am going to say something quite bold here. This might be my favorite muffin recipe yet! I was perusing the produce at Kroger, looking for something seasonal and different and saw fresh cranberries. I love cranberries – fresh and dried. They are so pretty, so full of flavor, and so universal! They can be used in baking and sweet dishes, but they are just as wonderful in savory dishes as well!

I feel like these little gems get a bad rap around Thanksgiving because of all the love-hate with cranberry sauce. However, all throughout the holidays these little berries are a must have for your cooking, baking and even sipping! They are wonderful in warm drinks and cocktails as well.

Moving on to the recipe at hand…feast your eyes and your buds on these beauties. This recipe can for sure be made into a bread or even a bundt cake. I like muffins because I feel like I can freeze them if we don’t eat them fast enough. Also, I find muffins are nice to serve to the kids or to have on hand for grab-and-go fuel.

Low Fat Pumpkin Cranberry Muffins with Orange Cinnamon Glaze

  • Servings: 12
  • Difficulty: EASY
  • Print

A mouth watering, healthy muffin recipe perfect for fall, winter, and holiday baking.


    For the muffins:
  • 1-15 ounce can of pumpkin puree
  • 1 1/4 cups all-purpose flour
  • 127 g brown sugar (3/4 cup unpacked)
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp cinnamon
  • 2 TBS vegetable oil
  • 100 g liquid egg whites (7 TBS)
  • 2 tsp vanilla extract
  • 1/2-3/4 cup fresh cranberries enough so there are about 3-4 in each muffin.
  • For the glaze:
  • 1 cup powdered sugar
  • 2 TBS orange juice
  • 1/2 tsp vanilla
  • 1/8 tsp cinnamon


  1. Preheat oven to 375. Prepare muffin pan.
  2. In a medium sized bowl, whisk together the flour, baking soda, pie spice and cinnamon.
  3. With an electric mixer mix all the wet ingredients together.
  4. Slowly incorporate the dry.
  5. Fold in the cranberries.
  6. Bake the muffins for 20+/- minutes. Mine took exactly 20 minutes.
  7. While baking, prepare the glaze.
  8. Allow the muffins to cool slightly and cover with the glaze. If the muffins are too warm and too much glaze runs off, I recommend mixing up another batch of the glaze and adding after they cool longer. The glaze takes the muffins to the next level.
  9. These are excellent day of, but they are even sweeter and more moist the next day.


Per Serving: 168 Calories; 35 g Carbohydrates; 3 g Protein; 2 g Fat.

One thought on “Pumpkin Cranberry Muffins with Orange Cinnamon Glaze