Thanksgiving Muffins
(from teacherrap’s recipe box)
*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.
Source: KAF (from RecipeThing user kylerhea)
Categories: August2011, baked goods, muffins, pumpkin, thanksgiving
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
Directions
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1) Grease 12 wells of a standard muffin pan; or line with papers, and grease the papers.
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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.
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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.
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4) Cover the bowl, and let the batter rest for 30 minutes, while you preheat your oven to 400°F.
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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.
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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.
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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.
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Yield: 12 muffins.