* Exported from MasterCook *
Muffins, Thanksgiving
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/Muffins/Rolls Breakfast
Desserts Fruit
Grains Holidays
Low Fat Luncheon
Posted Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pumpkin puree -- about half of a 15 1/2 oz 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; see note 1
1/2 cup milk
1 cup cinnamon chips -- or Flav-R-Bites
1 cup dried cranberries
3/4 cup unbleached all-purpose flour -- *See Note,
King Arthur
3/4 cup 100% white whole wheat flour -- *See Note,
King Arthur
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons coarse white sparkling sugar -- plus
1 teaspoon coarse white sparkling sugar -- see note 2
Note 1: or 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger +
1 teaspoon ground cinnamon
Note 2: or Swedish pearl sugar, for topping; optional
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.
*Note: 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.
Hands-on time: 5 mins. to 10 mins.
Baking time: 20 mins. to 21 mins.
Total time: 55 mins. to 1 hrs 1 mins.
Yield: 12 to 14 muffins
Grease 12 wells of a standard muffin pan; or line with papers, and
grease the papers.
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.
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.
Cover the bowl, and let the batter rest for 30 minutes, while you
preheat your oven to 400F.
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.
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.
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.
Tips from our bakers:
For crunchy texture and added pumpkin flavor, try adding 1 cup of our
Praline Pumpkin Seeds in place of the cinnamon Flav-R-Bites or cinnamon chips.
Review stated: Truly wonderful! I made a few subs because I didn't
have dried cranberries so I used golden raisins and I added 1/2 tsp.
Vietnamese Cinnamon and diced crystallized ginger because I didn't
have cinnamon chips. These are really worth making and will be great
for a light Thanksgiving breakfast
Another stated: Recipe made 1 tray of "mini muffins", cooked for 1/2
the stated time and 1 tray of "jumbo" muffins (6), cooked for a few
min more than the stated time.
3rd review stated: I just made these and I like them. I agree they
aren't very sweet, so I'm glad I added some raisins and sweetened
coconut along w/ 1 shredded carrot. I wanted them to be a hearty
muffin for first thing in the morning when I get to work. I also got
ahead of myself (I didn't look at the temp) and baked them @ 350F for
20 minutes and they came out just fine. Had only dried cinnamon, next
time I'll add a little more. Very easy to make. Is it that important
to bake them @ 400F?
If you had good lift and rise from your muffins, continue the bake at
350F in your home oven. If they seemed a bit dense or heavy, consider
the 400F bake next time - the heat helps the muffins to rise, then
set. Happy Baking! Irene@KAF
Source:
"kingarthurflour.com"
S(Internet Address):
"http://www.kingarthurflour.com/recipes/thanksgiving-muffins-recipe";
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Per Serving (excluding unknown items): 161 Calories; 5g Fat (26.5%
calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber;
37mg Cholesterol; 204mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.