By Melissa of Lulu the Baker
I love Thanksgiving for so many reasons. It happens during the fall, my favorite time of year, there are a million delicious things to eat, and it’s a simple holiday focused on family, love, and gratitude. I’ve always wanted to host a beautiful Thanksgiving dinner filled with mouth-watering food and beautiful details. Some of my favorites—including my grandmother’s delicious pumpkin muffins recipe (perfect for breakfast on Thanksgiving morning!)—are featured below.
I decided to go in a slightly new direction with the recipe for this post. When we think of Thanksgiving, we always think of dinner, but what about breakfast? For lots of us, Thanksgiving means house guests, and who wants to make a huge breakfast right before making a huge dinner? At the same time, something quick and easy like cold cereal isn’t quite special enough for a holiday or for out-of-town company. These delicious pumpkin muffins are a happy medium: they are quick and easy to make, and taste amazing. If you make the full recipe, there will be enough muffins to feed the army of relatives camped out in your living room!
Keep reading for the recipe…
1. Thanksgiving Feast Leaves invitation from Minted
2. Grocery Store Thanksgiving Centerpiece from Celebrating Everyday Life
3. Really scrumptious homemade crescent rolls from How Does She (So, so, so, so good!)
4. Harvest Pumpkin Muffins, recipe below
5. Cranberry Cream Cheese Crostini from Cooking with Ruthie (Someone brought these to Thanksgiving dinner a few years ago, and I could not stop eating them!)
6. Autumnal Centerpiece by Karin Lidbeck for The Daily Basics
7. Dinner in the Field invitation from Minted
Harvest Pumpkin Muffins
My Grandma makes these every fall—they are irresistible!
Makes 42 muffins
4 cups flour
1 3/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
1 tablespoon cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground cloves
1 cup raisins (I like golden raisins, but the regular ones are just fine.)
3/4 cup chopped walnuts (totally optional)
1 cup butterscotch chips
4 large eggs, lightly beaten
2 1/2 cups pumpkin puree
1 cup vegetable oil
1 cup water
Preheat the oven to 375°F. Line 3 1/2 dozen muffin cups with paper liners. Combine all dry ingredients plus raisins, nuts, and butterscotch chips in a large bowl. Combine eggs, pumpkin, oil, and water in a medium bowl; add to dry ingredients and stir until just mixed. Divide mixture evenly among prepared muffins tins, and bake for 20 minutes. Remove muffins from pans while still hot, and allow to cool completely before eating.
Find more of Melissa on her blog.Comments Off on Design to Dish: Harvest Pumpkin Muffins