Thanksgiving Muffins | The Whole Grains Council

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