Yields 12-14 muffins
- 1 cup (227g) pumpkin purée
- 2 large eggs
- 1/2 cup (106g) brown sugar, packed
- 3 tablespoons (35g) vegetable oil
- 1 tablespoon (21g) molasses
- 1/2 teaspoon salt
- 1 1/2 teaspoons Apple Pie Spice or Pumpkin Pie Spice; or 1/4 teaspoon cloves + 1/4 teaspoon ginger + 1 teaspoon cinnamon
- 1/2 cup (113g) milk
- 1 cup (170g) cinnamon chips or 1 cup (142g) cinnamon sweet bits
- 1 cup (113g) dried cranberries
- 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (85g) King Arthur White Whole Wheat Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons + 1 teaspoon (25g) sparkling white sugar or Swedish pearl sugar, for topping; optional
- 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 or bits. 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 1/4-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 1/8 ounces. Sprinkle the top of each muffin with about 1/2 teaspoon coarse sparkling sugar or Swedish pearl sugar.
- Bake the muffins for 20 to 21 minutes, until 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.
Formulation courtesy of King Arthur Baking Company