Thanksgiving Muffins
Thanksgiving Muffins
(30)
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| Yield: | 12 to 14 muffins |
Ingredients
- 1 cup pumpkin purée, about half of a 15 1/2-ounce can
- 2 large eggs
- 1/2 cup firmly packed brown sugar, light or dark
- 3 tablespoons vegetable oil
- 1 tablespoon molasses
- 1/2 teaspoon salt
- 1 1/2 teaspoons apple pie spice; pumpkin pie spice; or 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger + 1 teaspoon ground cinnamon
- 1/2 cup milk
- 1 cup cinnamon Flav-R-Bites or cinnamon chips
- 1 cup dried cranberries
- 3/4 cup King Arthur Unbleached All-Purpose Flour*
- 3/4 cup King Arthur 100% White Whole Wheat Flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons + 1 teaspoon coarse white sparkling sugar or Swedish pearl sugar, for topping; optional
- *We like a combination of all-purpose and white whole wheat flours here. Use all AP (for a higher rise), or all white whole wheat (for more fiber and a lower rise), if desired.
Directions
1) Grease 12 wells of a standard muffin pan; or line with papers, and grease the papers.
2) In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, milk, and cinnamon Flav-R-Bites or chips. Scrape down the sides and bottom of the bowl.
3) Whisk the flour, baking powder, and baking soda together. Stir in the dried cranberries. Add all at once to the wet ingredients and mix until all ingredients are well combined.
4) Cover the bowl, and let the batter rest for 30 minutes, while you preheat your oven to 400°F.
5) Deposit the batter by the generous 1/4-cupful (a slightly heaped muffin scoop works well here) into the prepared pan. If you have a scale, each muffin will be about 90g, about 3 1/8 ounces. Sprinkle the top of each muffin with about 1/2 teaspoon coarse sparkling sugar or Swedish pearl sugar, if desired.
6) Bake the muffins for 20 to 21 minutes, till a toothpick or cake tester inserted into the middle of a center muffin comes out clean.
7) Remove the muffins from the oven, and tilt them in their individual wells to cool; this prevents their bottoms from steaming and becoming tough. Serve warm, or at room temperature.
Yield: 12 muffins.
Reviews
- 11/09/2011
- This recipe came out delicious-moist, spicy, and not too sweet. It's now my go-to pumpkin muffin recipe! I did make a few tweaks, though: 1. I used all-purpose flour only. 2. I used 1 tsp cinnamon and 1 tsp ground ginger instead of pumpkin pie spice. 3. I put in 1 C toasted chopped pecans instead of dried cranberries/cinnamon chips. 4. I didn't sprinkle the tops with sugar.
- 10/19/2011
- Excellent! I made these these and three were gone before they cooled - they smelled so good that everyone came out of hiding! Very moist and very tasty - definitely going into my recipe book!
- 09/14/2011
- Made this with some early pumpkin I roasted and it is an amazing muffin. They are very easy to put together. The cranberries are a nice bright spot in every bite. I think next time I will add some toasted pecans for a little crunch. I'm getting a lot of pumpkin from my CSA, so this recipe will be used a lot this year. Thank you KAF!
- 12/25/2010
- I can't tell enough about how delicious these muffins are. They rises very well. They taste so good even left overs. I don't have to look for a pumpkin's muffins recipe anymore since I found this one. Thank you so much King Arthur Staff.
11/28/2010- I made a bread instead of muffins. 350 degrees for 50 minutes worked perfectly. The bread is moist and very flavorful! I didn't think it was too sweet at all.
- 11/28/2010
- I made these exactly as the recipe stated, and they were a HUGE hit at my house. I had to buy the cinnamon chips, because I didn't have any on hand... but it was worth the extra trip to the grocery store. I wouldn't make these muffins without them. Family members have placed their orders for more in the days to come, and more for Christmas. These muffins will be a part of our holiday tradition from now on. Do these freeze well?
Yes, they do. Give it a try. Frank @ KAF.
- 11/19/2010
- Very good muffins, not too sweet. I had a craving for moist pumpkin-y muffins after a friend gave me a vegan pumpkin muffin recipe and they came out like sad steamed mush . I made this recipe with no cranberries or cinnamon chips. I like my pumpkin muffins just smooth and velvety, and these came out just right. With no extras, they baked in just under 19min.
- 11/18/2010
- We like this recipe a lot, but I do not think it is absolutely great. The taste of the cinnamon bits is a bit overwhelmed by the pumpkin. I might try the same batter with raisins and walnuts next time. I love that this is a healthy muffin recipe rather than a cake in muffin clothing.
- 11/14/2010
- This recipe was a big hit in my house. I used mini chocolate chips because they don't like craisins and I didn't have the cinnamon chips. I will be looking for the cinnamon chips as I think they sound delicious!
- 10/24/2010
- Made these yesterday. They are delicious. I make another pumpkin/cranberry muffin recipe that is also tasty but the muffins are very dense. These are very light.
