Thanksgiving Muffins

Thanksgiving Muffins

Ready in 1 hour

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. "

- deeder5

Top-ranked recipe named "Thanksgiving Muffins"

4 avg, 2 review(s) 100% would make again

Ingredients

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1 cup pumpkin puree; 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; or pumpkin pie spice
1/2 cup Milk
1 cup 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 coarse white sparkling sugar or Swed; + 1 teaspoon, for topping; optional

Original recipe makes 12

ea  

Preparation

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 400F.

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.

Notes

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.

Credits

Added on Award Medal
Calories Per Serving: 408 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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.
deeder5 4 years ago
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. [I posted this recipe.]
deeder5 4 years ago
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