Cozy Pumpkin Cranberry Muffins with Oat Crumble (Pregnancy-Friendly!!)

There’s something magical about pulling a tray of muffins out of the oven — that little waft of cinnamon and nutmeg wrapping around you like a blanket.

These pumpkin cranberry muffins are tender and moist inside, with bursts of tart-sweet cranberries and a buttery oat crumble that crackles just slightly when you bite into it.

 They’re hearty enough to keep you going during long nursing sessions, but soft and comforting enough to feel like a treat you don’t have to share (though little hands will probably try to grab one).

Why These Pregnancy and Postpartum-Friendly Pumpkin Cranberry Muffins Are Good For You & The Baby

The first time I baked these, it was raining outside — both twins had finally gone down for a nap at the same time, and I was so desperate to do something that wasn’t just laundry or dishes.

I remember mixing the crumble with my fingers, feeling the butter and oats press together, and thinking: this is the first time today I’ve slowed down.

By the time the muffins came out, the whole kitchen smelled like autumn — warm, spiced, a little sweet from the cranberries.

I sat with one in my hand, crumbs falling onto my lap, and it felt like a small victory: proof that even in the chaos, I could carve out sweetness.

Prep Time: 15 minutes / Cook Time: 25 minutes / Total Time: 40 minutes
Yields: 12 muffins

Ingredients (This is It!)

For the Muffin Batter: 

• 1 3/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1/2 cup coconut sugar (or packed brown sugar)
• 1/2 cup buttermilk
• 1 large egg
• 1/4 cup melted coconut oil (or unsalted butter)
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries

For the Oat Crumble:

• 1/2 cup rolled oats
• 1/4 cup whole wheat flour
• 1/4 cup coconut sugar or packed brown sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, softened

Preparation Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together all the dry muffin ingredients: whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, whisk together the pumpkin purée, coconut sugar, buttermilk, egg, melted coconut oil (or butter), and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick. Gently fold in the dried cranberries. Do not overmix!
5. In a small bowl, prepare the crumble topping by mixing the rolled oats, whole wheat flour, coconut sugar, and cinnamon. Use your fingers or a fork to cut in the softened butter until the mixture forms a coarse, crumbly texture.
6. Divide the muffin batter evenly among the 12 muffin cups. Sprinkle a generous amount of the oat crumble topping over the top of each muffin.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips For the Best Pregnancy-Safe Pumpkin Cranberry Muffins

• Don't overmix: Mix the batter until just combined. That means a couple of small clumps will remain and that's okay. If you see any large clumps of flour, break them up with your fingers. 
• Sieve them: Baking powder and baking soda can harden over time, creating small (or large) clumps. They don't always dissolve in the batter. To prevent your muffins from having tiny white "rocks" in them, sieve the baking powder and baking soda into your mixing bowl for best results. 
• More add-ins: Add 1/2 cup mini dark chocolate chips or chopped pecans into the batter for more flavor. 
• Grease the muffin pan: If you're out of cupcake liners, I only recommend greasing the muffin pan generously with butter or cooking spray IF the pan isn't 300 years old. So if it isn't quite non-stick anymore because it's *that* old, the muffins will probably stick anyway, even if you grease the pan. 

How to Store & Reheat these Pregnancy Pumpkin Cranberry Muffins

• Counter: Store in an airtight container away from direct heat and sunlight for up to 2 days. 
• Fridge: Refrigerate in an airtight container for up to 5 days. Keep away from strong-smelling foods like onions and chili to prevent the absorption of odors.
• Freezer: Wrap each cooled muffin in plastic wrap twice. Transfer to a freezer-friendly bag. Freeze for up to 4 months. Thaw overnight in the fridge or on the counter for 30 minutes.
• Reheating:
  • Microwave: Sprinkle with 1/4 teaspoon water or milk and microwave for 15-20 seconds or until warm. If straight out of the freezer, sprinkle with 2 teaspoons water, and microwave for 1 minute. 

A Note From My Chaotic Kitchen

These muffins are a hug in food form — nourishing, cozy, and just indulgent enough to remind you that you deserve little pockets of joy while you care for everyone else.

Bake a batch, tuck them into your freezer, and you’ll thank yourself the next time you need a quick dose of comfort between feedings.