Soft, flavorful pumpkin muffins, studded with fresh cranberries and white chocolate chips - perfect for Thanksgiving or a fall morning treat!

White Chocolate Cranberry Pumpkin Muffins

Are you all ready for Thanksgiving? I had a conference call with my mom and sister today to discuss the recipes we’re going to make. Yep, we scheduled time to go through our favorite recipes and decide what makes the cut this year. We’re paring down the meal a bit (just a little… we couldn’t part with much!!) to make cooking Thanksgiving dinner in a smaller kitchen more feasible.

On the menu at our dinner will be the all-American classics: Turkey, stuffing, mashed potatoes, and a few family classics: artichoke stuffed mushrooms, fresh cranberry pear relish, and cider glazed sweet potatoes. Of course, it wouldn’t be Thanksgiving without our favorite pumpkin pie, either.

I made these pumpkin muffins this weekend to tide me over before the real feast begins next week. That, and because I had some leftover pumpkin I really needed to use up. The cranberries and white chocolate chips are the perfect festive additions to these muffins. If you’re looking for a lighter way to begin your Thanksgiving morning, these muffins would be great.

Soft, flavorful pumpkin muffins, studded with fresh cranberries and white chocolate chips - perfect for Thanksgiving or a fall morning treat!

Greek yogurt, pumpkin purée, and just a touch of coconut oil keep these muffins super moist. They’re spiced with pumpkin pie spice, and extra cinnamon, and sweetened with maple syrup, which adds to the fall festival of flavors we’ve got going on. I added the white chocolate chips because I had some in the pantry that were calling my name, but you could keep this simple with just the cranberries, or add nuts or pumpkin seeds for a little extra crunch.

Soft, flavorful pumpkin muffins, studded with fresh cranberries and white chocolate chips - perfect for Thanksgiving or a fall morning treat!

If you’ve never cut into fresh cranberries before, you’re in for a surprise. The insides are so weird! I can’t get over how they look like they have little nets inside! I ended up slicing my cranberries just in half, but I’d suggest quartering them, or maybe throwing into a food processor – smaller pieces will provide more even distribution throughout the muffins. You’ll definitely want the taste of tart cranberries in each bite – it’s the best part of the muffins in my opinion!

So whether your menu for next week is completely planned, or you still have room for a few extra baked goods, you should definitely make these in the near future. At least before pumpkin season is replaced by peppermints, cookies, and pine scented candles (all things, by the way, I fully intend on partaking in!).

White Chocolate Cranberry Pumpkin Muffins

Total Time: 35 minutes
Yield: 12 muffins
Adapted from: Cranberry Pumpkin Muffins


2 cups white whole wheat flour (or all-purpose)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 and 1/2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 tablespoon coconut oil (or melted butter, or vegetable oil)

1 large egg, at room temperature

1 and 1/2 teaspoons vanilla extract

1/3 cup pure maple syrup

1 cup pumpkin purée

1/4 cup plain fat free Greek yogurt

1/4 cup milk (I used unsweetened almond milk)

1 cup fresh cranberries, chopped

1/2 cup white chocolate chips


Preheat the oven to 350°F, and line a muffin pan with paper or foil cups. Spray with nonstick cooking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

In a separate larger bowl, whisk together coconut oil, egg, and vanilla extract, and maple syrup. Whisk in pumpkin and Greek yogurt, stirring until no lumps remain. Add dry ingredients to the wet, alternating with the milk, in 3 batches. Begin and end with the dry ingredients, whisking until just combined after each addition. Gently fold in chopped cranberries and white chocolate chips, taking care not to over-mix the batter. The batter should seem quite thick.

Spoon the batter into prepared muffin liners – the muffins won’t puff up too much, so I filled the muffin liners basically to the top. Bake for 21-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then remove and let cool fully on a wire rack.