Leftover Cranberry Sauce Pumpkin Muffins

Light, fluffy and moist, these leftover cranberry sauce pumpkin muffins are a perfect way to put your Thanksgiving leftovers to good use! Simple and easy to make, they’re packed with warm spices and fall flavor. Dairy free and vegetarian.

Three Leftover Cranberry Sauce Pumpkin Muffins on a plate with tea in the background.

This post is sponsored by Bob’s Red Mill.

So now that we have covered plenty of recipe ideas for Thanksgiving day, let’s chat about fun ways to use up your leftovers.

And we’ll start with these easy and simple leftover cranberry sauce pumpkin muffins!

Because goodness me, we always always always seem to have extra cranberry sauce hanging around after the big day.

And I am constantly trying to think up different and interesting ways to put it to good use. Which is why I am oh so excited to share these muffins with you.

AKA the perfect baking bridge between Thanksgiving and Christmas.

A glass bowl filled with flour and spices, and small bowls filled with pumpkin puree and cranberry sauce.

And today we are using not one, but two kinds of wonderful flours from Bob’s Red Mill. I could go on and on about how much I love this company and their products, which have been a staple in my kitchen for so many years.

But, I’ll control myself and we’ll focus on their Organic Whole Wheat Flour and Organic Unbleached All Purpose White Flour. Bob’s Organic Whole Wheat Flour is a robust, full-flavored flour containing vitamins, minerals and protein.

And their Organic Unbleached All Purpose White Flour is an absolute kitchen staple – incredibly versatile and perfect for all of your baking needs.

We’re using a mixture of the two in these pumpkin muffins. The all purpose helps keep the muffins light, airy and fluffy, while the whole wheat adds a fantastic nutritional punch.

A muffin tin filled with batter for Cranberry Sauce Muffins.

How To Make Leftover Cranberry Sauce Muffins

So, let’s discuss the baking process, shall we?

First, we’ll whisk together all the dry ingredients in a bowl.

Next, we’ll whisk together all the wet ingredients, such as plenty of pumpkin puree and a combination of maple syrup and honey to sweeten it all up.

Everything gets mixed together and then we’ll swirl in some of that leftover cranberry sauce (and some pecans for crunch!).

I like to finish the muffins off with a quick sprinkle of sparkling sugar (for some extra crunch and just because it is really pretty), but you can absolutely leave that off.

The finished muffins are lightly sweet, perfectly fluffy and quite hard to resist. Especially when served with a drizzle of honey. So good!

A cooling rack with several Pumpkin Cranberry Sauce Muffins.

Additional Muffin Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Leftover Cranberry Sauce Pumpkin Muffins

Leftover Cranberry Sauce Pumpkin Muffins

Yield: 12 to 14 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Light, fluffy and moist, these leftover cranberry sauce pumpkin muffins are a perfect way to put your Thanksgiving leftovers to good use! Simple and easy to make, they’re packed with warm spices and fall flavor. Dairy free and vegetarian.

Ingredients

  • 1 cup Bob’s Red Mill Organic Unbleached All Purpose White Flour
  • ¾ cup Bob’s Red Mill Organic Whole Wheat Flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 large egg
  • ¼ cup plus 1 tablespoon grapeseed oil*
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup honey
  • ¼ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • ½ cup chopped raw pecans
  • ⅓ cup leftover cranberry sauce**
  • sparkling sugar, for garnish (optional)

Instructions

  1. Preheat the oven to 375ºF. Line a muffin pan with liners and set aside.
  2. Whisk together both kinds of flour, the baking powder, salt, cinnamon, ginger, nutmeg and allspice in a medium bowl.
  3. In a large bowl, whisk together the egg, oil, pumpkin puree, honey, maple syrup, and vanilla extract.
  4. Add in the dry ingredients and mix until just combined (it will be a thicker batter). Gently fold in the pecans. Add in the cranberry sauce (drop in dollops over the batter) and mix just a few times - you don’t want it all the way incorporated into the batter, more just swirled in.
  5. Divide the batter evenly in the prepared muffin tins, filling each about ⅔ to ¾ of the way full. Sprinkle the tops with the sparkling sugar if using.
  6. Bake for about 14 to 16 minutes, until a toothpick inserted into the middle comes out clean. Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.

Notes

*Another oil can be substituted for the grapeseed oil. If you choose to use melted coconut oil, make sure all the other ingredients are at room temp (otherwise I’ve found that the cold will harden the coconut oil).

**I’ve only tested these with leftover homemade cranberry sauce, which has more of a jam-like consistency. If you use store-bought cranberry sauce, be sure to use the whole berry kind (and not the regular, shaped like a can jellied kind).

Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 193mgCarbohydrates: 30gFiber: 2gSugar: 13gProtein: 3g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

This post is sponsored by Bob’s Red Mill. However, all opinions and content are completely my own. As always, thank you for reading and letting me share brands that I love!