Thanksgiving Muffins

kingarthurbaking.com

Lesley M Warrick

1 cup (227g) pumpkin purée

2 large eggs

½ cup (106g) light brown sugar or dark brown sugar, packed

3 tablespoons (35g) vegetable oil

1 tablespoon (21g) molasses

½ teaspoon table salt

1 ½ teaspoons Apple Pie Spice or Pumpkin Pie Spice; or ¼ teaspoon cloves ¼ teaspoon ginger 1 teaspoon cinnamon

½ cup (113g) milk

1 cup (170g) cinnamon chips or 1 cup (142g) King Arthur Cinnamon Sweet Bits

1 cup (113g) dried cranberries

¾ cup (90g) King Arthur Unbleached All-Purpose Flour*

¾ cup (85g) King Arthur White Whole Wheat Flour*

1 teaspoon baking powder

½ teaspoon baking soda

2 tablespoons 1 teaspoon (25g) coarse sparkling sugar or Swedish pearl sugar, for topping; optional

note: e 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.

Directions at kingarthurbaking.com

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