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Thanksgiving Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Thanksgiving Muffins Recipe

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.

View step-by-step
directions on our blog

At a glance

12 to 14 muffins
Nutrition information


Choose your measure:

  • 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 chips or cinnamon sweet bits
  • 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 sparkling white 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.


  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 chips or bits. 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, until 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.

Nutrition Information

  • Serving Size 86g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 220
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 210mg
  • Total Carbohydrate 42g
  • Dietary Fiber 3g
  • Sugars 25mg
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.