Real Recipes From Real Home Cooks ®
Thanksgiving Muffins
"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 Bakers' Banter...."
INGREDIENTS
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1 1 cup pumpkin pure, about half of a 15 1/2-ounce can
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1 2 large eggs
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1 1/2 cup firmly packed brown sugar, light or dark
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1 3 tablespoons vegetable oil
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1 1 tablespoon molasses
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1 1/2 teaspoon salt
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1 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
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1 1/2 cup milk
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1 1 cup cinnamon Flav-R-Bites or cinnamon chips
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1 1 cup dried cranberries
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1 3/4 cup King Arthur Unbleached All-Purpose Flour*
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1 3/4 cup King Arthur 100% White Whole Wheat Flour*
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1 1 teaspoon baking powder
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1 1/2 teaspoon baking soda
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1 2 tablespoons + 1 teaspoon coarse white sparkling sugar or Swedish pearl sugar, for topping; optional
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1 *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.
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