Thanksgiving Muffins

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 to 14 muffins

Recipe photo

What better way to start Thanksgiving Day than with easy, oven-fresh muffins? These moist, deep-gold pumpkin muffins can be ready in under an hour, with a minimum of effort. Generously studded with cranberries and cinnamon bits, they're a wonderful salute to Thanksgiving's favorite flavors.

This recipe makes a generous amount of batter. If your standard muffin pan is on the small size, you may find you'll have batter left over to make a couple of extra muffins. If you do have a smallish muffin pan and want to avoid an extra bake, simply cut back the cinnamon chips and cranberries to 2/3 cup each.

Read our blog about these muffins, with additional photos, at flourish.

Thanksgiving Muffins

star rating (44) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 12 to 14 muffins
Published: 01/01/2010

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.

Tips from our bakers

  • For crunchy texture and added pumpkin flavor, try adding 1 cup of our Praline Pumpkin Seeds in place of the cinnamon Flav-R-Bites or cinnamon chips.

Directions

see this recipe's blog »

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

1 2345  All  
  • star rating 01/30/2015
  • mrmoran from KAF Community
  • Excellent! Followed the recipe exactly as written and was rewarded with a mouthful of all sorts of good fall flavors -- pumpkin, cranberries, and cinnamon.
  • star rating 11/26/2014
  • swilliamson1951 from KAF Community
  • Truly wonderful! I made a few subs because I didn't have dried cranberries so I used golden raisins and I added 1/2 tsp. Vietnamese Cinnamon and diced crystallized ginger because I didn't have cinnamon chips. These are really worth making and will be great for a light Thanksgiving breakfast tomorrow!
  • star rating 11/06/2014
  • Daunz from KAF Community
  • I was trying to decide what to do with some fresh pumpkin I'd just cooked, and tried this recipe...sort of. I only used all purpose flour and added mini chocolate chips instead of cinnamon bits and cranberries. Very moist and tasty, not too sweet...I think the chocolate made up for the small amount of sugar. I used silicon baking cups so no problem with sticking. The only " problem" is ill need to make another batch because I don't think there will be any left for my Sunday brunch......
  • star rating 10/01/2014
  • from
  • I made this without the cranberries or flav-r-bites. I put bits of candied ginger instead and it was really good. The consistency of the muffin was really good--very moist--must be the pumpkin. I did use liners and they stuck to them unlike most muffins I make. So maybe if making these again, I would not use the liners. But a great recipe. I'd love to try the cinnamon flav-r-bites, though.
    You can also try spraying the liners lightly with vegetable spray to prevent sticking. Barb@KAF
  • star rating 12/03/2013
  • gmshepard from KAF Community
  • Been married for over 30 yrs and have made lots of baked goodies throughout that time...my husband's first impression of these muffins... "These muffins are incredible - can you make these all year long?" Made it just like the recipe stated. So easy a 3 yr old can make them with an adult. Great bonding experience w/the grandkiddies; pouring each of the ingredients into the mixing bowls and shaking on the white sparkling sugar before baking. Recipe made 1 tray of "mini muffins", cooked for 1/2 the stated time and 1 tray of "jumbo" muffins (6), cooked for a few min more than the stated time.
  • star rating 11/29/2013
  • staceylee from KAF Community
  • I can't say enough about this muffin. I didn't have the cinnamon chips but it was still amazing. Everyone loved these. I would definitely recommend them. They rose so nicely. Love them!!!
  • star rating 11/10/2013
  • Meg from Virginia
  • Delicious! I used cinn chips and 1/2 cup dried cranberries, 1/2 cup dried blueberries. Next time I will add some grated apple.
  • star rating 10/31/2013
  • Dee from Orefield, PA
  • WOW. Absolutely wonderful! One of the best muffins I've ever made. I did half with the cranberries, half without (for my 6-year old). The aroma and taste just screams, "Autumn".
  • star rating 10/14/2013
  • Kim from Connecticut
  • I just made these and I like them. I agree they aren't very sweet, so I'm glad I added some raisins and sweetened coconut along w/ 1 shredded carrot. I wanted them to be a hearty muffin for first thing in the morning when I get to work. I also got ahead of myself ( I didn't look at the temp) and baked them @ 350 for 20 minutes and they came out just fine. Had only dried cinnamon, next time I'll add a little more. Very easy to make. Is it that important to bake them @ 400 degrees ?
    If you had good lift and rise from your muffins, continue the bake at 350' in your home oven. If they seemed a bit dense or heavy, consider the 400' bake next time - the heat helps the muffins to rise, then set. Happy Baking! Irene@KAF
  • star rating 10/13/2013
  • tracey from NJ
  • I made "muffies" using 400 degrees and 15 minutes. My picky eaters loved them. I used some cinn. chips and choc. chips
1 2345  All  
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