If you are looking for something hearty yet easy to serve on Thanksgiving morning as you prepare for the day’s big meal, look no further. These muffins are perfect. Delicious and healthy, with pumpkin, white wheat flour, and dried cranberries these are a tasty way to start off Thanksgiving. Bonus: they freeze great when wrapped well.
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1 cup pumpkin puree
1/2 cup packed brown sugar
3 tablespoons vegetable or canola oil
1 tablespoon molasses
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 cup milk
1 cup cinnamon chips*
1 cup dried cranberries
3/4 cup all purpose flour
3/4 cup white wheat flour (or all purpose)
1 teaspoon baking powder
1/2 teaspoon baking soda
Coarse sugar, for sprinkling, if desired
Grease a regular 12 cup muffin pan.
Whisk together pumpkin, eggs, brown sugar, oil, molasses, salt, pumpkin pie spice, milk, and cinnamon chips. In a small bowl, whisk together the flours, baking powder, and baking soda. Stir in the dried cranberries. Add the dry ingredients to the wet and stir to combine. Cover the bowl and let the batter rest for 30 minutes.
Preheat oven to 400°. Evenly divide the batter among muffin cups. (You may have some batter leftover. In that case, simply evenly fill two more muffin cups to make 14 muffins total.) Sprinkle the tops with a little coarse sugar, if desired. Bake the muffins for 20 minutes or until a tester comes out clean. Remove from the pan immediately and serve warm with a little butter.
*Cinnamon chips are easy enough to find this time of the year in the baking aisle. If you can’t find them and don’t want to order them online, you can substitute 1/2 teaspoon cinnamon or leave it out completely. I’ve done both with good results.
-Adapted from King Arthur Flour