1 cup pumpkin purée, about half of a 15 ½-ounce can
2 large eggs
½ cup firmly packed brown sugar, light or dark
3 Tbsp vegetable oil
1 Tbsp molasses
½ tsp. salt
1 ½ tsp apple pie spice; pumpkin pie spice; or ¼ teaspoon ground cloves + ¼ teaspoon ground ginger + 1 teaspoon ground cinnamon
½ cup milk
1 cup cinnamon chips
1 cup dried cranberries
¾ cup all-purpose flour
¾ cup white whole wheat flour
1 tsp baking powder
½ tsp baking soda
2 Tbsp + 1 tsp coarse white sparkling sugar or Swedish pearl sugar, for topping; optional
Option: Use all white whole wheat flour for more fiber and a lower rise, if desired.
© 2009 The King Arthur Flour Company. All Rights Reserved.
Check out the King Arthur Flour website [2] for other bakers’ comments on this recipe.
Links
[1] https://oldwayspt.org/grain/wheat
[2] http://www.kingarthurflour.com/recipes/thanksgiving-muffins-recipe