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Thanksgiving Muffins




Source of Recipe


King Arthur Flour


Recipe Introduction


These are delicious, moist, and flavorful muffins. Pumpkin, cinnamon chips, craisins...Yum!


List of Ingredients




1 cup pumpkin purée
2 large eggs
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 tablespoon molasses (I used maple syrup)
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice OR apple pie spice OR 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger + 1 teaspoon ground cinnamon
1/2 cup milk
1 1/2 tsp. vanilla (my addition)
1 cup Hershey's cinnamon chips or cinnamon Flav-R-Bites from king arthur flour
1 cup dried cranberries
3/4 cup King Arthur Unbleached All-Purpose Flour
3/4 cup King Arthur 100% White Whole Wheat Flour (could use whole wheat pastry flour or white 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

Recipe



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 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, 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.

Yield: 12 muffins.

NOTES : 12/09 These are delicious! I will definitely make these again! My only real changes: used maple syrup in place of the molasses and added 1 1/2 tsp. vanilla. Yum!