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.
- 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 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 400°F.
- 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.
- 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.
© 2009 The King Arthur Flour Company. All Rights Reserved.
Check out the King Arthur Flour website for other bakers’ comments on this recipe.
Total Fat: 11g
Saturated Fat: 1g
Total Sugar: 24g (Added Sugar: 10g)
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