Cranberry Pumpkin Gingerbread Muffins


Okay, not going to lie, I was hoping I’d end 2015 with a bang or at least make some celebratory Christmassy fancy holiday chestnut buche de noel (I even have the heavy cream sitting in my fridge), but instead I present you guys with some more boring muffins, my specialty, haha……..

I do have a good reason though, I have a special friend whom I met briefly while interning/volunteering last summer, and even though we traveled together for two or three days, we really connected well and life has a funny way of bringing people back together again. Anyway, she stopped by Vancouver after her exchange over in New Brunswick (lol) was finished, and it’s been a really action packed week, as it’s got to be when you’re trying to show someone the highlights of your home city.



These muffins were made somewhat blindly & just based on what felt right at the moment– ingredients thrown into bowls while we were chatting away and my mom’s sewing machine was rattling off in the background. I can’t remember what gruesome story my mom was telling us, but the batter came together pretty quickly, and I stuck it in the oven while we watched Up. I’d like to think that I don’t cry easily while watching shows/movies, but the beginning of Up gets me every time. The sequence is just so well thought out, and the theme song itself is a beautiful one.


And shoutout to my awesome friend Lisha, who thoughtfully gifted me these super cute wooden slab things. gurl knows my heart’s desires. much love to you :’)

So not that I’m rushing to finish this post before next year (and I totally am), I just want to say thank you to all my readers, regular or not– I didn’t expect very much when I started this blog nor do I now, with my irregular postings, but I just want to let you know that I love the idea that people from different countries click around on my website, it’s really very exciting when I imagine it.

I hope you’ve all had a lovely and restful holiday with family and loved ones, and best wishes for the fresh start of a new year!


Cranberry Pumpkin Gingerbread Muffins

  • Servings: 6 large muffins
  • Difficulty: easy
  • Print
Adapted from my brain


  • 2 cups all purpose flour
  • 3/4 cup dark brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • 1/2 tsp salt
  • 1/2 cup pumpkin puree
  • 2 bananas, mashed
  • 1/4 cup fancy molasses (not blackstrap!)
  • 2 eggs
  • 1/2 cup oil
  • 2 tbsp greek yogurt
  • 1 tbsp vanilla extract
  • 1 cup fresh cranberries, tossed in flour
  • pearl sugar, optional (to top)


  1. Preheat your oven to 350°F. Line a muffin tin with 6 large muffin papers.
  2. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, spices and salt.
  3. In a separate medium bowl, combine the pumpkin puree, mashed bananas, eggs, oil, greek yogurt and vanilla extract.
  4. Pour the wet ingredients into the dry, and fold using a spatula until just combined. A few streaks of flour is definitely okay. Add the cranberries and fold in.
  5. It’s easiest to use an ice cream scoop for this– divide the batter evenly among the muffin liners. Scatter some pearl sugar on top and strategically place some cranberries on top.
  6. Bake for 40-45 minutes or until it’s golden brown on top and a toothpick comes out clean.
  7. Allow to cool to room temperature and enjoy! As always, the flavour is best the next day, so I usually do my baking at night and enjoy for breakfast the next morning 🙂



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