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Active time
20
Total time
1 hour 10 minutes
Yield
12 muffins
Serving Size
1 muffin (90g)
Nutritioni
Ingredients

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.

 

Instructions
  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 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 ¼-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 ⅛ ounces. Sprinkle the top of each muffin with about ½ 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.

 

 

© 2009 The King Arthur Flour Company. All Rights Reserved.
Check out the King Arthur Flour website for other bakers’ comments on this recipe. 

Nutrition

Calories: 310
Total Fat: 10 g
(Saturated Fat: 3.5 g)
Sodium: 220 mg
Carbohydrate: 49 g
Fiber: 2 g
Protein: 5 g

Yield: 12 muffins

Serving Size: 1 muffin (90g)


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