Monday, November 21, 2011
These muffins take all the wonderful spice and sweetness of Thanksgiving and put it all in one muffin. Pumpkin, cinnamon, cranberries, walnuts.... I'm sold! They were wonderful and moist. They stayed moist for several days at room temperature and they freeze very well too.
Thanksgiving Muffins (inspired by King Arthur.com)
1 cup pumpkin purée
2 large eggs
1/2 cup firmly packed brown sugar, light or dark
3 tablespoons olive oil
1 tablespoon molasses
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 tsp. ginger
1/2 cup milk (I used coconut milk)
1 cup dried cranberries
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts
Preheat the oven to 400*. Line your muffin pan with liners or spray with non-stick spray.
In a large bowl stir together the dry ingredients. In a small bowl stir together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir JUST until the batter comes together.
Evenly distribute the batter between the 12 muffin cups. Bake 18-21 minutes or until a toothpick comes out clean. Cool on a rack.