• Preparation Time 10 minutes
  • Baking Time 18 minutes
  • Makes 24 mini muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 3/4 cups Robin Hood® Original All Purpose Flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 cup dried cranberries, optional
  • 2/3 cup milk
  • 1/2 cup canned pumpkin purée (not pie filling)
  • 1/3 cup Canola or Vegetable Oil
  • 1 egg
  • brown sugar

Serving Size: 24 mini muffins


Serving Size: 24 mini muffins

  • Preheat oven to 400º F (200º C). Grease 24 mini muffin cups or line with paper liners.
  • Combine flour, sugar, baking powder, salt, cinnamon, cloves, nutmeg and cranberries in large mixing bowl. In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
  • Add milk mixture to flour mixture, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
  • Bake in preheated oven for 15 to 18 minutes, or until golden.


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